This riff on Julia Child’s vinaigrette shakes shallot, Dijon and lemon juice with Pinot Noir Wine Vinegar and robust extra virgin olive oil. The mustard helps the dressing come together right in the jar. Drizzle it over salad greens or grilled vegetables, then put the lid back on and save the rest for lunch.

INGREDIENTS:

• ½ Tablespoon shallot, finely minced
• ½ Tablespoon Dijon mustard
• ¼ teaspoon salt
• ½ Tablespoon lemon juice
• 3 Tablespoons Rocky Mountain Olive Oil Pinot Noir Wine Vinegar
• 4 Tablespoons Rocky Mountain Olive Oil Robust Extra Virgin Olive Oil
• A few hefty grinds of black pepper (to taste)

DIRECTIONS:

Add all the ingredients into a mason jar, close and shake vigorously until homogenous and completely combined. Drizzle over greens or grilled veggies.

N U T R I T I O N A L   I N F O :

Estimated per serving: 124 calories • 0g protein • 0g carbs • 13g fat • 189mg sodium

Per 30g of vinaigrette. Excludes pepper added to taste. Estimates may vary with ingredient brands and portion size.