Shallot and Champagne Vinaigrette

Delicious over tender greens and a poached egg, especially a Fischer’s Eggs duck egg
By / Photography By Brooke Allen | March 01, 2015

Ingredients

  • 4 ounces champagne vinegar
  • 2 large shallots, finely minced
  • 1 large pinch of salt
  • A few grindings of black pepper
  • 12 ounces olive oil

Instructions

In a medium mixing bowl, stir together vinegar, shallots, salt and pepper. Gradually whisk in olive oil to form a temporary emulsion. Stores well in the refrigerator for up to 2 weeks.

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Ingredients

  • 4 ounces champagne vinegar
  • 2 large shallots, finely minced
  • 1 large pinch of salt
  • A few grindings of black pepper
  • 12 ounces olive oil
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