1 Tbs vinegar (see Note)*
1 1/2 tsp minced shallot
1/2 tsp regular or light mayonnaise
1/2 tsp Dijon mustard
1/8 tsp salt
Ground black pepper
3 Tbs medium-bodied Extra Virgin Olive Oil, such as Arbequina Olive Oil
So easy – even Mrs. AllSpice can make it!
1. Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.
2. Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.
*NOTE: Balsamic vinegar, white balsamic vinegar, red wine vinegar, white wine vinegar, or champagne vinegar will work in this recipe; however, it is important to use high-quality ingredients. This vinaigrette works with nearly any type of green. For a hint of garlic flavor, rub the inside of the salad bowl with a clove of garlic before adding the lettuce.
Makes about 1/4 cup vinaigrette, enough to dress 8 – 10 Cups lightly packed greens.