It’s spring, and my attention has returned with a giggle of
glee to salads. This little dressing whips up in no time, uses ingredients you
probably already have in your kitchen, and tastes like a million bucks!
¼
shallot, diced small
2
TBLSP olive oil
4
teaspoons lemon juice
2/3
teaspoon Dijon-style mustard
1/3
teaspoon agave nectar (or maple syrup)
Kosher
salt and freshly ground black pepper, to taste
- Whirl all ingredients in a blender or food processor.
Use on salads, as a dip for crudités, as a marinade for
tofu…go wild!
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