Recipe // shallot herb vinaigrette

August 2, 2012

I love to eat a light salad for lunch on hot summer days.  I have been doing my best to take advantage of all the wonderful fresh herbs in my garden, so I decided to make a nice herb vinaigrette with shallots.
It is a great on any summer salad, and especially good on radishes and cucumbers!  Add it to a salad and serve it with your favorite summertime meal!

1 tablespoon dijon mustard [i prefer maille brand]
1/2 tsp coarse salt [like sea salt]
1/4 tsp freshly ground black pepper
1 tsp agave nectar
3/4 cup extra-virgin olive oil
1/2 tsp walnut oil [found locally at target], optional
1 small shallot, minced
1 tbs fresh chives, minced
1 tbs fresh oregano, minced
1 tbs fresh basil, minced
1 tbs fresh mint, minced
1 small clove of garlic, minced

{Shallot Herb Vinaigrette}
Makes about 1 cup [8 ounces]
1/4 cup white wine vinegar
In a blender at vinegar, mustard, salt, pepper, agave, shallot, herbs and garlic.  Blend for a few seconds in incorporate.
Run the blender on low, and slowly drizzle in olive oil, and walnut oil.
Serve over your favorite salad.  It is great over radishes, cucumbers.  Salad above: Arugula, hard boiled eggs, radishes, peas.

{photo by caroline armelle drake}

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