Champagne Vinaigrette
| 02/05/2009|
1 Shallot, peeled and quartered
1/4 C. Olive Tap Champagne Vinegar
1/4 C. Olive Tap EVOO (medium, fruity, e.g. Castile)
1 Tbs. Dijon Mustard
3/4 Tsp. Salt
Freshly ground pepper to taste
Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth.
Makes 2/3 Cup, for 8 Servings.
