This is good stuff. A little bit goes a long way but I use it not so much for salads as I do with vegetables. A tablespoon tossed in there and it really gives you veggies zing. We have used it on carrots, fennel, radishes, sunchokes and also salads.
Tangy Shallot Mustard Vinaigrette
- 1 Small Shallot, minced or finely diced About 2 Tablespoons
- 1 Tbsp Mustard
- 2 Tbsp Lemon Juice About 1/2 Lemon
- 3 Tbsp Olive Oil
- 1/2 tsp Ground Pepper
- 2 Sprigs Fresh Thyme Leaves only
Add all the ingredients except the oil and whisk to combine
Slowly drizzle in the oil, whisking as you pour. Sauce should come together and thicken slightly.