Recipe – S. P.’s Vinaigrette
I know, I know, the salad days are almost gone, so it seems silly to be posting a dressing recipe this late in the season. This, one, however, is too good to hold back any longer. And once you dip some bread into this, you’ll be making it year round, just like me.
In a medium bowl (or jar, if you want to minimize dishes), combine:
1 small shallot, finely diced
1 Tbs. Dijon mustard
2 ½ Tbs. champagne vinegar
Fresh ground pepper to taste
¼ – ½ tsp. honey
Let the mixture marinate for 30 minutes and then whisk in:
½ cup olive oil
Serve over salads or as a dipping sauce for bread. Store in a sealed jar in the refrigerator. It will last a long time.