Sunday, October 5, 2008

lemon shallot vinaigrette

Tonight we ate our leftover spicy pumpkin soup and threw together a salad. I know leftovers are not "blog-worthy" but I thought the dressing Kenny made for our salad tonight was fantastic so here it is!

1 shallot, minced
1 Tbsp fresh lemon juice
3 Tbsp extra virgin olive oil
1 1/2 tsp dijon mustard
salt and pepper to taste

Mince one large shallot bulb, put all other ingredients into a bowl or shaker. Mix 'em up, season and serve.

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