Basic French Vinaigrette
Basic French Vinaigrette is not to be confused with bottled French Dressing! This vinaigrette pops and is absolutely delicious.
All the dressing needs is to be tossed with simple, leafy greens. Tossing with your hands is the best way rather than with salad tongs.
Basic French Vinaigrette
Simple to make, it will last a day or so refrigerated, but usually doesn’t in our house.
Ingredients
- 2 TBSP (20 gr) shallot, finely chopped
- 2 TBSP Red Wine Vinegar
- 2 tsp. Dijon Mustard
- 3 TBSP Extra Virgin Olive Oil
- ¼ tsp. sea salt
- ¼ tsp. pepper
Instructions
- Place finely chopped shallot, red wine vinegar and salt in a small dish (but large enough to whisk the dressing in). Let rest 10 minutes.
- Whisk in Dijon mustard and slowly pour in the olive oil, while whisking continually.
- Season with pepper.
- Dressing will last a few days refrigerated.
- Toss with leafy greens just before serving.
Notes
Pairing wine and salad can be tricky. Vinaigrette translates to “sour wine”, because really it is just vinegar and oil.
Vinaigrette based salad dressings should as a rule be paired with Sauvignon Blanc, Rieslings and Gruner Veltliner.
We’ve paired:
- Chateau de Sancerre ($40.00)
- Kim Crawford Sauvignon Blanc ($20.00)