BALSAMIC AND SHALLOT VINAIGRETTE

BALSAMIC AND SHALLOT VINAIGRETTE
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Ingredients
  1. 1/2 cup finely diced shallots (about 3-4 small shallots or 2 very large ones)
  2. 2 cloves of garlic, grated
  3. 1/3 cup balsamic vinegar
  4. 1/2 cup extra virgin olive oil
  5. 1/2 tsp kosher salt
  6. 1/2 tsp coarse black pepper
  7. *If using this dressing for a different salad, add another 1/2 tsp. of salt. I kept it less salty here, because olives are on the saltier side already.
Instructions
  1. Place everything in a pint size jar or container. Shake well. Refrigerate until serving.
Notes
  1. *The dressing gets better as it sits so that the shallots have time to marinate in the dressing. It’s best if you can make it at least 1 day in advance.
  2. **Can be kept in the fridge for up to 2 weeks.
Peas, Love & Carrots https://peaslovencarrots.com/
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