The most important thing in a dressing is to strike a balance of salt fat and acid. Taste as you go.
Preparation and cooking Time: 15 mintues
- 1 tbs finely diced shallot
- 1 tbs aceto balsamic of modena
- 1 tbs red wine vinegar
- 4 tbs extra virgin olive oil
- Salt to taste
- Freshly ground black pepper.
In a jar or bottle let the shallot sit in vinegar for 10 minutes to let them steep.
Add oil salt and pepper and shake to combine
Taste and adjust salt and vinegar as required
This vinaigrette is amazing with cherry tomatoes, roasted beets, lettuces