Name: Mustard-Balsamic Vinaigrette
Total time: 10 min
Ingredients: 1/4 cup olive oil; 1 tablespoon balsamic vinegar; 2 teaspoons Dijon mustard; 1/2 small shallot , finely grated (about 1 teaspoon); 1 teaspoon minced fresh tarragon leaves or finely minced chives; 1/4 teaspoon table salt; 1/8 teaspoon ground black pepper

Why This Recipe Works

We wanted a recipe for an assertive, bold, balanced vinaigrette that would stand up to hearty greens and complement the concentrated flavors of grilled or roasted vegetables, chicken, or fish. We preferred Dijon mustard in our vinaigrette recipe for its softer heat and smooth texture, balsamic vinegar for its caramelized sweetness, and regular (not extra-virgin) olive oil for its simple, pure flavor. Combining the three in a 4:1 ratio of oil to acid and adding assorted fresh herbs gave us the dressing we desired.

Before You Begin

We prefer a rasp-style grater for the shallot, but the small holes of a box grater work, too. The vinaigrette can be used immediately, but the flavors develop if it is left to stand at room temperature for about 1 hour before use. This vinaigrette is well matched with bitter salad greens such as radicchio and frisée. Use about 2 cups of greens per serving.

Instructions

Whisk all ingredients in small nonreactive bowl until blended and creamy. Alternatively, combine all ingredients in small jar, seal tightly with lid, and shake until mixture is blended and creamy. (Can be covered and refrigerated for up to 1 week; return to room temperature before using.)