Oil and Vinegar Dressing

Rosemary Shallot Vinaigrette

This dressing recipe is simple, fresh and great with any salad!

Rosemary Shallot Vinaigrette

Cortney Smith

Servings

4

Prep Time

10 minutes

Cook Time

0 minutes

Cuisine

French

Category

Dressing

Get the locally made oil bottle and herb stripper at 45 Degrees Gallery in Old Colorado City!

Rosemary Shallot Vinaigrette

Ingredients

  • 1 cup olive oil

  • 1/3 cup red wine vinegar

  • 2 tablespoons grainy mustard

  • 2 tablespoons honey

  • ¼ cup fresh rosemary, chopped

  • 1-2 tablespoons shallot, finely minced

Directions

  1. Mince shallot and place in a bowl of ice water for 10 minutes to mellow. Drain.

  2. In a medium bowl, whisk together vinegar, mustard and honey.  Slowly drizzle in olive oil while whisking continuously to emulsify. 

  3. Once emulsified, stir in herbs and shallots. Use as desired and enjoy!
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