June 25, 2021
This vinaigrette is wonderful made with either Fra Paolo Reserve Zinfandel or Samuele's Quarry Red Blend.
- 1/4 cup Each Extra Virgin olive oil & vegetable oil
- 2 tbsps La Chertosa Fra Paolo Zinfandel or Samuele's Quarry Red Blend
- 2 tbsps red wine vinegar
- 1 tbsp minced shallots or scallions
- 1 tsp Dijon mustard
- 1 tsp sugar
- 1/4 tsp Kosher salt
- 1 Dash of freshly ground black pepper
In a jar, combine all ingredients; shake to mix thoroughly. Use at once or refrigerate up to 1 week. Shake again before adding to salad. Makes 3/4 cup dressing.