This is a wonderfully light but very flavor-packed
vinaigrette that is great on any salad. I used it as a marinade for thinly sliced raw
mushrooms and yellow squash, adding a bit of finely chopped jalapenos (as
pictured) and it was delicious!
Garlic and Shallot Vinaigrette
2 T. finely minced shallot (about 1 small bulb section)
2 cloves garlic, finely minced
2 T. fresh parsley, minced (or 1 T. dried/dehydrated
parsley)
5 T. olive oil
1 ½ T. Dijon mustard
2 T. apple cider vinegar
2 T. balsamic vinegar
½ t. kosher salt
½ t. coarsely ground black peppercorns
Combine all ingredients in a small jar. Shake before using.
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