A NICE VINAIGRETTE
An easy-to-make vinaigrette that keeps well in the refrigerator. A great way to use up vegetables that might otherwise be thrown out when they sit in the drawer too long. This vinaigrette is fabulous when drizzled over freshly roasted vegetables such as tomatoes, bell peppers, onions, mushrooms, squash and such. Amend as you please.
1/3 cup red or white wine vinegar (I suggest white)
3 Tablespoons of minced shallot (or onion)
3 Tablespoons of fresh herbs (parsley, basil, tarragon, I use cilantro)
1 Tablespoon of fresh lemon juice (think Meyer lemon!)
1 teaspoon of Dijon mustard
1 teaspoon of sugar (can be omitted)
1 teaspoon of kosher salt
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of freshly minced garlic
Combine above ingredients in a blender or Ninja mixer, then slowly drizzle one cup of extra-virgin olive oil into the blender while the motor is running, in order to properly combine the dressing.
