Salad dressing

July 25, 2007

Makes about 1 cup

1 shallot, chopped 1 teaspoon whole grain mustard 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1/4 cup sherry or wine vinegar or lemon juice 1/2 cup olive oil

1. In a small bowl, combine the shallot, mustard, salt, pepper, and vinegar or lemon juice. Set aside for 10 minutes.

2. Whisk in the olive oil in a slow, steady stream. Taste for seasoning, add more salt, pepper, and oil, if you like. Refrigerate in a sealed container (it will keep for up for several weeks).

3. Before using, let the dressing sit at room temperature. To use: toss enough dressing over salad greens to coat them lightly. Jill Santopietro