This vinaigrette dressing pairs well with my peach and arugula salad. A shallot (see picture) is relative of the onion, with a sweeter milder flavor. Shallots can be stored in a cool dry place for up to six months.
1/4 cup shallots, minced
2 Tablespoons seasoned rice wine vinegar
1 Tablespoon Dijon Mustard
1/3 cup olive oil
salt and pepper to taste
Whisk together shallot, vinegar and mustard until well combined. Slowly whisk in oil until combined. Season with salt and pepper to taste.
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