1/3 cup
extra virgin olive oil
1/3 cup
canola oil
3 Tbsp.
balsamic vinegar
1 Tbsp.
minced shallot
1 Tbsp.
Dijon-style mustard
Salt and
pepper, to taste
Whisk together all ingredients until blended.
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| Feeling fancy with shallots! |
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| A nice study in liquid density. |
Toss with
iceberg lettuce to coat, as desired.
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| A salad and some of Matt's yummy homemade wings. |
Refrigerate any remaining dressing.
My Rating: 2/5 "I love mustard and I really love balsamic vinegar, so I had high hopes for this. They were quickly shattered. This is weirdly bitter and acidic, and I was not a fan. The leftovers of this went down the drain instead of in the refrigerator, and please believe me when I say I'm not one to waste food lightly."
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