Recipe - Basic Vinaigrette

1 cup Green; fruity olive oil
One half cup Balsamic vinegar
One half cup Red wine vinegar
1 Shallot; peeled and minced
finely

From: rbparker@henning.cfa.org (Ron Parker)

Date: Thu, 11 Jul 1996 14:09:06 0600
Put together in a jar and shake well, Store in refrigerator. Shake
vigorously to mix oil and vinegar before using some on a salad. I prefer
to add salt to the salad itself at the last minute rather than include it
in the dressing. Somehow that tastes batter to me. This will keep for at
least a month, gradually changing character so that each salad is a little
different than the last. If it gets a little heavy on the vinegar with use,
add a bit more olive oil late in the game.

Ron from Minnesota, USA where olive trees are rare indeed.

JEWISHFOOD digest 252

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.