Name: Mustard Vinaigrette with Lemon and Fines Herbes
Total time: 15 min
Ingredients: 1/4 cup olive oil; 1 tablespoon lemon juice; 2 teaspoons Dijon mustard; 1/2 small shallot , finely grated (about 1 teaspoon); 1 teaspoon minced fresh parsley leaves; 1 teaspoon minced fresh chervil leaves; 1 teaspoon minced fresh tarragon leaves; 1 teaspoon minced fresh chives; 1/4 teaspoon table salt; 1/8 teaspoon ground black pepper

Why This Recipe Works

We wanted an assertive, bold, balanced vinaigrette recipe 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

The lemon and herbal flavors of this vinaigrette make a nice dressing for grilled, roasted, or broiled vegetables, chicken, and fish.

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.)