Recipe of the Day - October 23 (red wine vinaigrette)
 

Red Wine Vinaigrette

Ingredients
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
1 tablespoon honey (fireweed, if available)
1/2 cup virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons minced chives
1 tablespoon minced shallots

Preparation
Whisk together the mustard, vinegar, and honey until emulsified. Continuing to whisk, slowly pour in the olive oil. They should blend and emulsify easily. Stir in the salt, pepper, chives, and shallots. This dressing will keep well in the refrigerator, covered tightly, for 2 weeks.

Makes 1 cup

Ack! Why mustard? D:

Is this a necessary ingredient, or would it be possible to leave it out entirely, or find a viable substitute?

Argh, mustard.

Mustard keeps the oil and vinegar from separating, its an emulsifier. You can most definetly leave the mustard out, just the vinaigrette would then be suspended, i.e. youd have to shake it up before you put it on your salad or whatever.

Ah, okay. I don't have a problem about shaking it up since I'll be doing that anyway. I thought it might be something vital to the flavor.