| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dijon mustard |
| 3 |
tb |
White wine vinegar |
| 3/4 |
c |
Olive oil |
| 2/3 |
c |
Shallots; chopped |
| 2 |
tb |
Fresh rosemary; chopped |
| 2 |
ts |
Fresh sage; chopped |
INSTRUCTIONS
Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots
and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover,
chill. Bring to room temperature, mix before using.) Makes about 1 1/2
cups.
Source: Bon Appetit (5/94)
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Nov 28, 98
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