Guest guest Posted March 9, 2009 Report Share Posted March 9, 2009 Dill Shallot Vinaigrette 1 large shallot, minced, about 2 tablespoons 1/4 cup minced fresh dill 2 tablespoons red wine vinegar 2 teaspoons balsamic vinegar 1 tablespoon water kosher salt to taste 1 1/2 tablespoons extra virgin olive oil In a small bowl, whisk together all of the ingredients except the oil. Slowly add the oil, whisking vigorously until the vinaigrette is emulsified. Store, tightly covered, in the refrigerator for up to 8 hours. Makes 1/2 cup. Quote Link to comment Share on other sites More sharing options...
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