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SALAD DRESSING - Red Wine Shallot Vinaigrette
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| DAPHNE OZ, FROM HER BOOK RELISH servings: 1 cup The Chew DAPHNE OZ'S RED WINE SHALLOT VINAIGRETTE | |
| 1/2 cup | Extra-Virgin Olive Oil |
| 1/4 cup | Red Wine, (or Apple Cider) Vinegar |
| 2 tablespoons | minced Shallot |
| 2 teaspoons | Dijon Mustard |
| 2 teaspoons | Raw Honey or Pure Maple Syrup |
| 1 tablespoon | fresh Lemon juice |
| 1/2 teaspoon | ground Coriander |
Salt and fresh-cracked Black Pepper
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step-by-step directions
In a blender or using a whisk, combine all the ingredients and blend until emulsified.
Keep any remaining dressing in the refrigerator in a clean, air-tight glass jar for up to 1 week. I like to save and sanitize (simply boil in hot water for 5 minutes and dry) old mustard or jam jars just for this.
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