| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Michael’s p, Salads, Sauces & co |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Champagne vinegar |
| 3 |
tb |
Dijon mustard |
| 1 |
tb |
Clover honey |
| 4 |
lg |
Peeled shallots, thinly sliced, about 1/4 cup |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground white pepper |
| 3/4 |
c |
Extra virgin olive oil |
INSTRUCTIONS
Recipes from Michael Lomonaco's _Michael's Place_, 3/15 and 16/97
In the bowl of a food processor fitted with a sharp blade, process the
vinegar, mustard, honey, shallots, salt and pepper until the shallots are
finely chopped. With the processor running, add the oi l in a small stream
until all the oil has been incorporated and the dressing has achieved a
silky, smooth texture. The dressing may be stored, covered, for up to one
week in the refrigerator, but sho uld be brought to room temperature before
using.
Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #519 by "Master
Harper Gaellon" <gaellon@inch.com> on Mar 15, 1997
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