We've been making this vinaigrette in bigger batches than this because it's so good. Toss it with a salad of arugula, pears and toasted pecans. We love it tossed with roasted sweet potatoes. And it's lovely with grilled salmon.

Ingredients

1 shallot, minced
3 tablespoons Sherry Vinegar
2 teaspoons Dijon mustard
2 tablespoons maple syrup
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped chives

Instructions

In a small bowl, combine minced shallot and sherry vinegar and let macerate for 10 minutes.

Whisk remaining ingredients into vinegar and shallots and serve.

This all purpose vinaigrette can really top anything from salads to sandwiches.

Ingredients

• Extra virgin olive oil
• Red Wine Vinegar
• Dijon mustard
• chopped shallot
• salt & pepper
• any chopped herbs of your choosing - tarragon, parsley, thyme

Instructions

Once the ingredients are prepped, you can really adjust this recipe however you like. But the basic rule is 3 parts oil to one part vinegar. In this case, add a good amount of Dijon - it will not only thicken the dressing and hold it together, it will add a great punch of flavor. Season with salt & pepper and any herbs you like.

Toss with your favorite spring salad mix, arugula, baby spinach with crispy bacon, potato salad...the possibilities are endless.