Red Wine Vinaigrette with Chives
Makes about 3/4 cup
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
1/2 cup extra virgin olive oil
2 tablespoons chopped fresh chives
Sea salt and freshly ground black pepper to taste
Whisk the vinegar and mustard together in a small bowl. Add the olive oil in a slow steady stream, whisking constantly until all is incorporated. Stir in the chives and salt and pepper to taste.
This vinaigrette will keep for up to 1 week refrigerated in an airtight container. If you’re making it for later use, add the chopped chives just before serving.
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