INGREDIENTS
¹?³ cup distilled white vinegar
2 Tbsp. Champagne vinegar
1 shallot, roughly chopped
2 Tbsp. whole-grain mustard
1 Tbsp. sugar
1 tsp. kosher salt
1½ cups canola oil
PREPARATION
• In a blender, combine the white vinegar, Champagne vinegar, shallot, mustard, sugar and salt.
• With the blender running on medium speed, stream in the oil until emulsified.
• The remaining dressing will keep, covered and refrigerated, up to 2 weeks.
This article appears in September 2016.