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#1
05-05-2007
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 Mustard Vinaigrette (P1) Mustard Vinaigrette (P1) 1/3 cup tarragon vinegar or Japanese rice vinegar 1/3 cup Dijon mustard 1 cup olive oil Coarse Kosher salt to taste Freshly ground black pepper 1 shallot, finely minced Chopped fresh tarragon, chervil, dill In separate pots of boiling lightly salted water, blanch the vegetables until just tender. Drain, refresh in ice water, and drain again. Dry well. Mustard Vinaigrette: whisk the vinegar and mustard together. Add oil a few drops at the time, whisking vigorously. Season with salt, pepper, shallot, and herbs. Whisk again before spooning over vegetables.      | ||||||||||
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