2 tablespoons balsamic vinegar
2 teaspoons dijon mustard
2 teaspoons shallots, minced
salt and pepper, to taste
4 tablespoons extra virgin olive oil
4 tablespoons canola oil
Servings: 6
1. In a stainless steel bowl, whisk together the vinegar, mustard, shallots, salt and pepper.
2. Combine the oils. Slowly whisk them into the vinegar and mustard mixture to form an emulsified dressing.
Yield: 6 fluid ounces
2 teaspoons dijon mustard
2 teaspoons shallots, minced
salt and pepper, to taste
4 tablespoons extra virgin olive oil
4 tablespoons canola oil
Servings: 6
1. In a stainless steel bowl, whisk together the vinegar, mustard, shallots, salt and pepper.
2. Combine the oils. Slowly whisk them into the vinegar and mustard mixture to form an emulsified dressing.
Yield: 6 fluid ounces
