½ C. extra-virgin olive oil
2 T. smooth or coarse Dijon mustard
1 T. red or white wine vinegar or sherry vinegar
1 small shallot, minced
1 small clove garlic, minced or pressed through a garlic press
¼ t. kosher or sea salt
1/8 t. ground black pepper
*1 t. chopped fresh herbs, optional

Shake all the vinaigrette ingredients together in a jar with a tightfitting lid. The dressing can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before using.

This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their verve.

*Fresh herbs: chopped chives, chervil, lemon basil, basil, dill, etc.—it’s best to chop and mix them in shortly before serving so they retain their flavor.


Stephanie Cameron

Stephanie Cameron

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Stephanie Cameron

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