Master Recipe: Real French Vinaigrette
There is much debate about the best, and most authentic, French vinaigrette—but look no further. The key is a good Dijon mustard to emulsify the acid and oil and keep them from separating.
- 1 part vinegar (a high quality sherry vinegar, mild wine vinegar or the Banyuls Vinegar)
- 3 parts of one of the following J. Leblanc Oils: Walnut Oil or Hazelnut Oil
- 1/2 teaspoon shallots, finely chopped
- 1/2 teaspoon KL Keller Dijon Mustard
- salt and pepper to taste
- 1/2 to 2/3 lb mixed wild greens washed, chilled and dried (be gentle!)
Mix shallots, mustard, and vinegar together in an airtight container or in the bottom of salad bowl. Let sit.
When ready to serve, add oil and shake container, or whisk oil in to vinegar mixture in bottom of salad bowl.
Taste and add salt and pepper to your preference (remember the mustard adds a lot of salt!).
Reserve 1/2 of the dressing. For balance, toss gently until all greens are lightly coated. Add remaining dressing as needed. Serve.