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Nov 10, 2004 03:55 PM

For Vozick, Vinaigrette

  • c

I made this for a dinner a couple of weeks ago and now keep some on hand in the fridge. It is lovely and light and fresh tasting.

1 Tbs. Dijon mustard (I used a green pepper corn Dijon)
1 Tbs. minced shallot
1 tsp. minced garlic
2 Tbs. white wine vinegar
2 Tbs. water
1/2 C. canola oil
1/4 C. EV olive oil
coarse salt and freshly ground pepper to taste.

Put it all in a jar and shake well. We used it on a green salad with fresh herbs, toasted pecans, and pommegranet seeds.

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  1. Great recipe. It's so good, I mopped up whatever was left on the plate with bread. Delicious!