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Vinaigrette: Lemon-Shallot Vinaigrette




Source of Recipe


e-newsletter


List of Ingredients




3/4 cup extra-virgin olive oil
1/3 cup grated Parmesan cheese (optional)
3 tablespoons fresh lemon juice
1 shallot , minced
2 teaspoons Dijon mustard
1 1/2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried
1 clove garlic , minced
1/4 teaspoon table salt
1/8 teaspoon ground black pepper


Recipe



Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 3 days; bring to room temperature, then shake vigorously to recombine before using.