Dijon Vinaigrette

In honor of my almost 12 year-old son's recent debut as a mixed greens eater, I'm posting another salad dressing that's been my go-to lately. It's from a cooking class I took last year at The Chopping Block. The only real labor involves chopping a shallot. Then it's a little vinegar here, a dash of salt there, and so on. All in all, a five, seven on a bad day, minute experience. Well worth it.


In a bowl combine:
  • 1 shallot*, minced
  • 1/4 cup red wine vinegar

Let the mixture sit for a minute or two (infuses shallot flavor into the vinegar) while you gather the other ingredients, or while you chop your salad.

Then add:
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • salt & pepper to taste (try 1/4 teaspoon salt and 3 or 4 turns on the pepper mill)

Whisk well.

Then slowly pour in, while whisking:
  • 1/2 cup extra virgin olive oil

That's it. Really. Now go toss the salad!

**Extra! Extra!**
  • Shallots look like teeny tiny onions and are usually near the garlic. Or ask the produce guy.
  • This makes enough dressing if you're feeding a crowd, but try halving the ingredients if it's only you and a date. I just hate wasting that extra virgin olive oil!