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Dana Treat – Treat Yourself

Epic Cooking

Posted June 6, 2008

Balsamic Vinegar Salad Dressing

Makes enough for the week

1 small shallot, minced

1 tsp. Dijon mustard

3 tbsp. balsamic vinegar

6 tbsp. olive oil

Sea salt

Freshly ground pepper

Put the minced shallot in a wide mouth jar (like a jam jar) along with the mustard and vinegar. Put the top on and give it a good shake. Open it back up and pour in the olive oil, then add a good pinch of sea salt and pepper to taste. Put the lid back on and give it a really good shake. Taste and adjust the seasonings.

I like to make dressing in a jar because I can really get it emulsified (mixed together) that way. Also, then you can just put the jar in the fridge and you are ready to dress your next salad. You can certainly just whisk it all together in a bowl though.

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