emerald coast olive oil

Basic Vinaigrette

1/4 cup balsamic vinegar

2 tabelspoons finely minced shallots onions

1 teaspoon Dijon mustard

Salt and pepper

1/3 cup Unflavored Extra Virgin Olive Oil

​

Combine the vinegar, shallots, mustard, salt and pepper.  Drizzle in the olive oil, whisking to create an immulsion.

​

Vinaigrette can be stored in the refrigerator for up to 1 week.  You can use a wide variety of oils and vinegars to come up with your favorite variations.

​

*Vegetarian, vegan

​