Green salad with shallot dressing

Time: 10 min.
Complexity: easily
Servings: 6

This shallot vinaigrette is perfect for any leafy salad or mixed greens, infusing them with a rich flavor. Sliced ​​shallots are steeped in hot vinegar and left to cool. This will give the shallots a pleasantly crispy texture. In addition to white wine vinegar, the dressing also includes Dijon mustard and olive oil. Add the dressing gradually to the salad, tasting as you go, and any leftovers can be refrigerated for later use. This refreshing salad makes a wonderful complement to meat dishes.

We recommend

Recipe:

Bring 1/4 cup white wine vinegar, 2 tablespoons water, 1/2 teaspoon sugar, 1/4 teaspoon salt, and black pepper to taste to a boil. Pour the liquid over 1 thinly sliced ​​shallot; let cool. Stir in 1 teaspoon Dijon mustard and 1/3 cup olive oil. Toss 1/4 cup salad greens with the dressing to taste, season with salt and pepper. Refrigerate any remaining dressing for up to 3 days.