Italian Dried Plum Red Wine Vinaigrette
The mustard and shallots in this vinaigrette make it the perfect complement for more strongly flavored salad greens like arugala or watercress.
1/4 cup Dried Plum Red Wine Vinegar
1 1/2 tablespoons finely chopped shallots
1 1/2 teaspoons Dijon-style mustard
3/4 cup olive oil Salt and pepper
In small bowl, whisk together vinegar, shallots and mustard. Slowly add oil in a steady stream, whisking constantly until mixture is emulsified. Season with salt and pepper to taste. Toss vinaigrette with mixed greens, using about 5 tablespoons for 8 cups of greens. Cover and refrigerate remaining vinaigrette in non-reactive container up to 2 weeks.
Recipe created by Chef Mario Batali of Po Restaurant (New York City, NY).
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