This delicious vinaigrette will become a favorite after the first bite.
Makes about 1 cup
¾cup extra virgin olive oil, divided
1small shallot, cut into ½-inch pieces
2tablespoons Dijon-style mustard
¼teaspoon kosher or sea salt
pinch freshly ground black pepper
3tablespoons champagne vinegar
Nutritional information per serving (1 tablespoon): Calories 94 (96% from fat) • carb. 1g • pro. 0g • fat 11g • sat. fat 2g • chol. 0mg • sod. 79mg • calc. 1mg • fiber 0g
Put one teaspoon of olive oil into the blender jar and set on Medium for 3 minutes. Once the oil is hot, add the garlic and shallot. Cover and stir to break, up using quick bursts. Once vegetables have softened, turn unit off and add all remaining ingredients through the lid opening, except for the reserved olive oil. Stir to combine. While blending on speed 1, gradually add remaining oil in a slow but steady stream through the lid opening. Let mixture blend an additional 30 seconds after all has been added. Set timer for 2 minutes and temperature on Medium, stirring constantly until dressing is heated through.