Dill Shallot Vinaigrette

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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.