Tuesday, May 18, 2010

Spago House Salad Dressing

Spago House Salad Dressing

2 large shallots, minced (1 heaping tablespoon)

1 tablespoon Dijon mustard
2 tablespoons Zinfandel vinegar
2 tablespoons sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Freshly ground white pepper

In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.

Yield: 1 1/4 cups

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