I not only use this on leafy salads, it is also wonderful drizzled on grains, roasted vegetables or a wintery “cooked” salad or hearty vegetable side dish.
Here’s how
- 80ml rice wine vinegar
- 1 tbsp dijon mustard
- 160ml olive oil
- salt and pepper
- Allow the sliced (or finely chopped) shallot to sit in the rice vinegar for 15 minutes to allow the onion flavour to mellow.
- Add the mustard and mix together and slowly whisk in the olive oil until everything is emulsified together.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
