Mustard-Shallot Vinaigrette

• Servings: Makes about 1/2 cup.

This is a classic vinaigrette with flavor added from finely minced shallot and a generous amount of mustard, making it a good match for complex salads and steamed vegetables, especially potatoes.

The recipe easily doubles and any leftovers can be stored, refrigerated, for up to a week.  Just bring it to room temperature and stir or shake it again before using.

Ingredients

• 1 garlic clove, grated using a Microplane rasper or fine grater
• 1 medium shallot, finely minced (about 1 to 2 tablespoons)
• 1 tablespoon Dijon mustard (resist using the coarse kind; the smooth blends better)
• 2 tablespoons sherry vinegar
• 1 teaspoon salt
• Several grinds of black pepper
• 5 tablespoons extra virgin olive oil

Directions

1. In a small bowl or jar with a cover, combine the grated garlic, shallot, mustard, vinegar, salt and pepper. Either use a fork to whisk, or cover the jar and shake, to mix all the ingredients.
2. Add the olive oil and whisk or shake to emulsify.
3. Either serve immediately or store in the refrigerator, mixing again before using.