This vinaigrette is excellent on just about any green salad. I especially like it on butterhead lettuce, oak leaf, and other delicate greens. Sweet-and-tangy balsamic vinegar is the star here, so choose one that is good quality.
Recipe information
Yield
makes about 1 cup
Ingredients
6 tablespoons balsamic vinegar
2 small shallots, finely minced
Kosher salt and ground black pepper to taste
2/3 cup extra-virgin olive oil
Preparation
Step 1
In a small bowl, whisk together the vinegar, shallots, salt, and pepper. Whisking constantly, add the oil in a slow, steady stream and continue to whisk until well blended.
Step 2
Use at once or store in a tightly covered container in the refrigerator for up to 1 week.
