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Total Time: 10 minutes
Preparation Time: 10 minutes
Active Cooking Time: 0 minutes
Yield: 1/4 cup, enough to dress 8 to 10 cups lightly packed greens
Make Ahead: Serve immediately
Difficulty: Easy
* Each type of wine vinegar contributes a different (but delicious) flavor to this recipe. Pay more attention to the quality of the vinegar (only the best will do in this simple dressing) than the type of vinegar.
* * Shallots have a unique flavor that is milder and more delicate than that of onions, and, of course, they are also much smaller than most onions. A raw shallot will add gentle heat to a vinaigrette, with a minimum of crunch. A raw onion will be too pungent and crunchy in this recipe.
* * * The mayonnaise is the emulsifier in this recipe and it’s fine to use either regular or light mayonnaise. We don’t recommend non-fat mayonnaise in any recipe.
* * * * The flavor of good extra-virgin olive oil is essential in this vinaigrette; don’t use anything else.


1 Tablespoon wine vinegar (red, white, or champagne) *
1½ Teaspoons very finely minced shallots * *
½ Teaspoon regular or light mayonnaise * * *
½ Teaspoon Dijon mustard
⅛ Teaspoon table salt
ground black pepper
3 Tablespoons extra-virgin olive oil * * * *



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