Dips & Dressings

Bowery’s Citrus-Mustard Vinaigrette

Prep: 15 minutes Makes 1/2 cup

This two for one dressing works just as well on a light piece of fish as it does on greens.

  • 1 small shallot, finely chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon sugar
  • 5 tablespoons olive oil, divided
  • kosher salt and black pepper
Recipe Preparation
  1. Combine shallot, lemon juice, mustard, and sugar in a medium bowl. Whisk in 4 tablespoons olive oil and season with salt and pepper.
  2. Store in air-tight container: Dressing can be kept in the refrigerator for several weeks. Shake well before serving.