Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, July 28, 2014

Red Wine Vinaigrette

Mason jars aren’t only for canning and Bloody Mary’s, they also make the perfect gadget for making and storing salad dressings. And this one like most vinaigrettes will keep for weeks in the fridge, even with a bit of red wine.

To your mason jar add a quarter cup of extra virgin olive oil, a couple tablespoons of both red wine vinegar and Dijon mustard, two teaspoons of red wine, a pinch of sugar, and salt and pepper to taste. Screw on the lid and shake vigorously for about ten seconds or until the dressing looks opaque. It will pretty much taste great on any salad including this endive, corn, cucumber, and scallion combination.

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