This versatile vinaigrette goes from breakfast to dinner with ease and plays nicely with everything from bistro to burger joint fare.
Adapted from David Lebovitz
In a small non-reactive bowl, combine minced shallots, vinegar and salt. Let sit for at least 10 minutes to allow the shallots to mellow.
Whisk in the Dijon, then add the oil in a slow, steady stream, whisking constantly until the vinaigrette is emulsified. Taste and add a touch more Dijon, 1/4 teaspoon at a time, if needed.
Season with more salt and freshly ground pepper to taste.
This vinaigrette pairs well with tender greens like baby romaine, spring mix or baby arugula. Dress greens lightly just before serving. This recipe will easily coat 8 to 10 cups of loosely packed lettuce.
The vinaigrette can be made ahead and stored for several hours at room temperature, or in an air tight container in the refrigerator for several days.
***If you have a severe gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products.