Don’t stop reading if you don’t have a nutri-bullet! Any high-powered blender will do. If you don’t have a blender, I don’t want to be your friend.
This recipe pretty much couldn’t be easier. If you don’t believe it can be done in under 2 minutes, CHECK THIS OUT.
I always like to keep this stuff on hand. Whether it’s balsamic, champagne, or red wine vinegar, or I’m using a touch of garlic in place of the shallots, I love the simplicity of a simple, lightly dressed pile of fresh greens. The basic ratio for a good vinaigrette is 1 part vinegar to 3 parts oil. Since this dressing has so much mustard in it, the emulsion* holds for a very long time.
Here’s what you’ll need:
1/2 ea medium shallot or 1 ea small shallot, very roughly chopped into 1 inch pieces
2 heaping tablespoons dijon mustard
1 two-finger pinch of salt
Freshly ground pepper, to taste
1/4 cup great-quality vinegar (I used balsamic here, but any vinegar works)
3/4 cup EVOO (I prefer medium quality here because all the nuances of really high quality oil get lost in the vinaigrette)
Place everything into the blender base and blend for 30 seconds. That’s it! I keep mine in a mason jar in the fridge.
*If you don’t know, all vinaigrettes are held together via an emulsion of some kind. Oil and water repel each other, so if you just dump oil on top of vinegar, the two will separate quickly. Think of mustard as the wingman. It helps keep the oil and vinegar attracted to each other long enough to make some serious magic happen. For creamy dressings like ranch or caesar, egg yolk is a common emulsifier in place of or in addition to mustard.