Shallot- Mustard Vinaigrette
Author: AP/developed by George Reis, chef-owner of Ocean restaurant, Birmingham, Ala.
Ingredients
1 tablespoon minced shallots
1 teaspoon plus 2/3 cup extra-virgin olive oil
1/3 cup rice wine vinegar
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
Directions
In a small skillet, saute shallots in 1 teaspoon olive oil until golden-brown, 2 to 3 minutes. Transfer to large bowl. Whisk in vinegar, mustard and parsley. Gradually add 2/3 cup oil, whisking constantly.
Makes 4 servings, with enough left over for another salad.
Note: Alaskan halibut is a sustainable fish population at this time.
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