Spago House Dressing
By Lucy Leusch · Originally from Atlanta Journal-Constitution, Potluck column
Leusch · Salads and Dressings
Ingredients
- 1 large shallot, minced
- 1½ teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon sherry wine or rice wine vinegar
- ¼ cup olive oil
- ¼ cup vegetable oil
- Salt and freshly ground white pepper
Method
- In a small bowl, whisk together the shallot and the mustard.
- Whisk in the vinegars, and then the olive and vegetable oils.
- Season with salt and pepper to taste.
- Transfer to a covered container and refrigerate until needed.