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RECIPES

Real French Vinaigrette

1/2 tsp shallots, finely chopped
1/2 tsp Dijon mustard
1/4 cup vinegar (a high-quality sherry vinegar, mild wine vinegar, or Le Vinaigre de Banyuls
3/4 cup J. Leblanc Walnut or Hazelnut Oil
Salt and pepper to taste
1 lb mixed wild greens, washed, chilled, and dried

Mix shallots, mustard, and vinegar together in an airtight container or in the bottom of a salad bowl. Let it sit. When ready to serve, add oil, and shake container, or whisk oil into vinegar mixture in bottom of salad bowl. Taste and add salt and pepper to your preference. Reserve half of the dressing for later use and add remainder to the greens. Toss gently until all greens are lightly coated. Add remaining dressing as needed. Serve.

Allergy Warning: Contains Other Nuts

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