Traditional French Vinaigrette

Makes 2 Cups

2          Tablespoons Chopped Shallot

2          Tablespoons Dijon Mustard

½         Cup Red Wine Vinegar or Spanish Sherry Vinegar

¾         Cup XVOO

¾         Cup Vegetable Oil

½         Teaspoon Coarse Sea Salt

¼         Teaspoon Freshly Ground Black Pepper

In a blender jar add the shallots, mustard, vinegar, salt and pepper and blend until smooth. With the motor running, add the two oils in a slow, steady stream through the top of the jar’s lid. Blend until completely emulsified. Store in the refrigerator in an air-tight container for up to a week.

Bibb Lettuce with Hearts of Palm

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