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by Carol Peterman | ![]() |
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A simple and versatile vinaigrette that can be mixed up in a snap. I like to toss it with mixed salad greens, garnished with orange segments, thinly sliced purple onion, and toasted walnuts.
Yield: about 1/3 cup
1 Tbsp shallot, minced
1 tsp Dijon mustard
3/4 tsp whole coriander, crushed
pinch black pepper
1/4 tsp sea salt
1/2 tsp fresh thyme, chopped (optional)
2 Tbsp white balsamic vinegar or white wine vinegar
3 Tbsp olive oil
Combine shallots, mustard, coriander, salt, pepper, and vinegar and mix well. While whisking the mixture briskly, drizzle in the olive oil to create a thick creamy emulsion. Adjust seasoning to taste.
Will keep in the refrigerator for up to a week.