Mustard Shallot Vinaigrette Recipe by New Canaan Olive Oil
Looking for a sauce to flavor almost anything from salads to chicken to roasted veggies? Look no further. This is my new go to vinaigrette whenever I want a simple and super flavorful meal.
1/2 cup Shallot Olive Oil
1/4 cup Champagne Balsamic
1 tbsp Mustard with Fine Herbs
1 tsp minced garlic
1 tsp finely ground black pepper
1/2 tsp sea salt
Whisk all ingredients together until combined.
Suggestions for use:
Serve over hearty greens such as kale, romaine or roasted leeks.
Use to baste chicken or pork. Preheat oven to 350 degrees F. Brush the meat with the vinaigrette, then place in the oven. Baste the meat with the vinaigrette every ten minutes until it is fully cooked.
Try this over roasted veggies such as parsnips, beets or broccoli.