Vinaigrette for a Green Salad
Easy and tastier than many bottled dressings
Extra virgin olive oil.
Whisk vinegar, shallot, salt, pepper, shallot, mayonnaise and mustard in a small bowl until mixture is milky in appearance and there are no lumps of mayonnaise left.
Whisking constantly, drizzle oil into the vinegar mixture in a steady stream. It should be glossy with no pools of oil on the surface.
This vinaigrette can be kept in the refrigerator for up to 2 weeks.