Recipe courtesy of Michael Lomonaco
Mustard Shallot Vinaigrette
- Level: Easy
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 883
- Total Fat
- 82
- Saturated Fat
- 11
- Carbohydrates
- 37
- Dietary Fiber
- 6
- Sugar
- 21
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 570
Ingredients
1/4 cup champagne vinegar
3 tablespoons Dijon mustard
1 tablespoon clover honey
4 large, peeled shallots, thinly sliced, about 1/4 cup
1/4 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup extra virgin olive oil
Directions
- In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using.;