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Put finely minced shallot in a bowl with vinegar and salt. Let mixture stand for 10 minutes. Add mustard and whisk in olive oil. Keeps for a few days if refrigerated in a glass jar.
This dressing is delicious on green beans. Blanch 1 pound of tender green beans and add 1 tbsp tarragon (optional) and 1 clove of minced garlic to the above recipe.