| Preparation time | 10 min |
| Cooking Time | 10 min |
| Ready In | 20 min |
| Level of Difficulty | Easy |
| Servings | 3 |
Ingredients
1/8 teaspoon flaky sea or kosher salt1 tablespoon sherry or red wine vinegar1/2 small shallot, peeled and minced (about 1 tablespoon)1/2 teaspoon Dijon mustard3 to 4 tablespoons (45ml to 60ml) olive oilfresh herbs, if desired
Directions
- In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about 10 minutes.
- Mix in the Dijon mustard, then add 3 tablespoons of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving.
- Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their potency.