HERBFARM VINAIGRETTE

Herbfarm Vinaigrette image

Provided by Jerry Traunfeld

Yield Makes 1 generous cup

Number Of Ingredients 7

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1/4 cup red wine vinegar or aged sherry vinegar
2 tablespoons balsamic vinegar
1 tablespoon coarsely chopped shallot
2 teaspoons Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste
3/4 cup mild extra-virgin olive oil

Steps:

Purée all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender. With the machine running, pour in the olive oil in a steady stream. If you are not going to use the dressing within a few hours, store it tightly covered in the refrigerator; it will keep for several weeks. Bring it to room temperature and shake or whisk it well before you dress the salad.
Variations
Use an herb-infused vinegar in place of the red wine vinegar.
Herb Substitutions
Blend any of the following into the dressing: 1 to 2 tablespoons coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or French tarragon; 2 to 4 tablespoons coarsely chopped basil, dill, chervil, or chives; or 2 teaspoons fresh fennel seeds.