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2 shallots, chopped fine
1 "heaping" tsp. Dijon mustard
Juice of 1/2 lemon
1/2 c. olive oil
1/4 c. (or less) white wine vinegar
Mix all the ingredients, then let the dressing sit in the fridge
for at least an hour.
NOTE: All quantities are estimates, so you may want to vary
it slightly to taste. Also, this makes a hefty portion of
dressing...but it keeps.
Source: Eileen
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