- ⅓ cup rice vinegar , seasoned or unseasoned
- 1 tablespoon minced shallot
- 1 tablespoon Dijon mustard
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Directions:
This dressing can be made in a small bowl or a jar fitted with a lid. To make in the bowl, add the vinegar, shallots, and Dijon mustard then slowly drizzle the olive oil into the mix while whisking continuously until emulsified. Season with kosher salt and pepper, adding more to taste. Or, add all of the ingredients to the jar, close the lid tightly, and shake well. Refrigerate for up to 2 weeks and bring to room temperature before serving.
