Bite Of Minnesota: Simple Vinaigrette
Last week I shared a delicious tri-colored salad on this blog that appears to be just in time for some 90-degree temperatures today. It wasn’t anything fancy, just arugula, radicchio, and endive with an equally un-fancy dressing of red wine vinegar, olive oil, salt, and pepper. Perfect for the cook who likes to be low maintenance in the summer months and let the flavor of local produce shine through.
However, if you’re looking for a salad dressing with more complexity, I have you covered on that end too. This is one of my favorite vinaigrettes and my go-to for dressing salads and lightly steamed vegetables.
1 tbsp Dijon mustard
1 small garlic clove, minced
1 tsp shallot, minced
½ tsp sugar or honey
½ tsp salt
½ tsp freshly ground black pepper
¼ cup red wine vinegar
1 tbsp white wine vinegar
¼ cup olive oil
¼ cup flax seed oil
In a Mason jar, combine all ingredients and shake vigorously until combined. Alternatively you can use a food processor and slowly add olive and flax oil until incorporated.