INGREDIENTS
½ cup Champagne vinegar
1 small shallot, roughly chopped
2 Tbsp. sugar
2 Tbsp. whole-grain mustard
1 tsp. kosher salt
1½ cups vegetable oil
PREPARATION
• In a blender, pulse the vinegar, shallot, sugar, mustard and salt to combine.
• With the blender running on medium speed, stream in the oil until emulsified. Season to taste with salt.
• The remaining dressing will keep, covered and refrigerated, up to 2 weeks.
This article appears in September 2016.