A subtle accent to any salad!
- 3 Tablespoons vinegar (red wine, champagne, balsamic, infused white vinegar ) or lemon juice
- 1 allium ( clove of garlic, half of a shallot, green onion, chive) pulverized
- 1 teaspoon mustard (Dijon, stone ground, brown, yellow)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 12 Tablespoons (3/4 cups) extra virgin olive oil
In a glass jar, combine vinegar, pulverized allium, mustard, salt and pepper. Shake vigorously to combine until salt is dissolved. Add olive oil and shake until emulsified. Keep in the fridge for up to two weeks. Please watch our video on how to preserve your hard herbs and infuse your vinegar with flavor!! www.fb.com/pg/Cookinthemarket/videos/