Thursday, September 8, 2011

September 8, 2011: Garlic and Shallot Vinaigrette Recipe

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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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