Dress you salad, or your kids or dog in this stuff…
- -2 cups Spodee
- -1-2 shallots, minced
- -3 tablespoons red wine vinegar
- -1 tablespoon Dijon mustard
- -1 cup olive oil
- In a small saucepan, reduce the the Spodee to 1/2 cup. Transfer to a mixing bowl, and add the shallots, vinegar and mustard. Whisk in the olive oil slowly and season with salt and pepper
- **This recipe makes just under 2 cups of vinaigrette, leftovers can be kept sealed tightly in the refrigerator for 1-2 weeks.