Fresh Salads, Soups and Sauces

Ingredients

• 1 small shallot, finely chopped
• 2 Tbs vinegar of choice (rice, wine, balsamic)
• 1 tsp Dijon mustard
• 1/2 tsp fine sea salt
• 1/2 tsp sugar
• 1/2 cup California Olive Ranch EVOO
• Freshly ground black pepper

Directions

1. Whisk first 5 ingredients in a small bowl.
2. Set aside to allow shallot to macerate in the vinegar about 20 minutes.
3. Whisk in olive oil in a fine steady stream.
4. Season to taste with additional salt and pepper.

Recipe from Susan Brooking