WEEKDAYS 1e|12c|p

Daphne Oz's Red Wine Shallot Vinaigrette

Daphne Oz, from her book Relish
Servings: 1 cup
1 to 30 min

Salad Dressing

  • Ingredients
  • step-by-step directions
Daphne Oz's Red Wine Shallot Vinaigrette
  • 1/2 cup Extra-Virgin Olive Oil
  • 1/4 cup Red Wine (or Apple Cider) Vinegar
  • 2 tablespoons minced Shallot
  • 2 teaspoons Dijon Mustard
  • 2 teaspoons Raw Honey or Pure Maple Syrup
  • 1 tablespoon fresh Lemon juice
  • 1/2 teaspoon ground Coriander
  • Salt and fresh-cracked Black Pepper
  • In a blender or using a whisk, combine all the ingredients and blend until emulsified. 
  • Keep any remaining dressing in the refrigerator in a clean, air-tight glass jar for up to 1 week. I like to save and sanitize (simply boil in hot water for 5 minutes and dry) old mustard or jam jars just for this. 
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