- 1/4 cup french Champagne Vinegar
- 3/4 cup mild Extra-virgin olive oil
- 2 tsp of Dijon mustard
- 1 small shallot, minced
- 1/2 tsp french grey salt
- A pinch of freshly ground black pepper
- *optiona 1/2 tsp Herbes De Provence
In a bowl, add the minced shallot, vinegar, and salt and let it sit for 10 minutes before you add the rest. This will ensure the onion has a soft and sweet texture. Next - add dijon mustard, slowly whisk in the extra-virgin olive oil. Add freshly ground black pepper to taste and add salt if needed.
*Basic vinaigrette formula - The classic formula is 1 part vinegar to 3 parts olive oil.
*This makes a vinaigrette for about four small salads. If you want to make less or more adjust the measurements.