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Tuesday, March 2, 2010

Sunshine Vinaigrette

Peel and quarter (lengthwise) a large shallot

Drop in in a saucepan with a mix of half olive oil and half canola, heat until just before the shallot burns, then strain it

After the oil cools whisk it with a dash of balsamic vinegar, a larger dash of apple cider vinegar, salt and pepper, a small glump of smooth dijon mustard, and the juice from an orange and a lemon. This will keep for a few days in a jar in the fridge, shake if it separates.