VINAIGRETTE

SERVES 1 SALAD

1 small shallot

3 tbsp. vinegar (white wine, red wine, or herb vinegar)

1/2 tsp. sea salt

pinch of freshly ground white pepper

pinch of sugar

touch of Dijon mustard

1/2 cup extra virgin oil (such as sunflower, safflower, or olive oil)

NUTRITIONAL VALUES

Calories: 157kcal
Fat: 17g (2.4g S.Fat)
Carbs: 2.5g
Protein: 0.5g
Sugar: 0.5g
Sodium: 1009mg

METHOD

The shallot should be peeled and finely chopped. In a mixing bowl, combine the vinegar, salt, pepper, sugar, and mustard. Add the oil gradually, stirring constantly, until everything is emulsified.

The vinegar-to-oil ratio for the vinaigrette should be 1:3, so that the dressing is not too acidic.