This herb vinaigrette is one of my go-to dressings for several salads. Use your judgment as to how much dressing you need for the salad. Refrigerate the rest for future use.
Ingredients
- 2 tablespoons finely-minced shallots
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons champagne vinegar
- ⅓ cup extra virgin olive oil
- 1 teaspoon of the herb of your choice (optional)
- Freshly ground pepper and salt to taste
- 1 large fennel bulb (sometimes called anise)
- Fennel fronds, snipped.
Preparation
For the vinaigrette, place the first eight ingredients in a small screw-top jar and shake vigorously to form a smooth emulsion.
Meanwhile, using a mandolin, shave the fennel into 1/8-inch slices. If you do not have a mandolin, slice the pieces as thinly as possible; they do not have to be perfect.
Place the fennel in a bowl with the dressing and fronds and toss.
Marinate the salad for at least 1 hour. It may be served chilled or at room temperature.
