From My Carolina Kitchen, Sam Hoffer
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
½ teaspoon (or more to taste) Dijon mustard
½ tablespoon finely chopped shallots
A pinch of sea salt such as Maldon
A couple of grinds of freshly ground black pepper, plus more for finishing
French fleur de sel sea salt for finishing
Place all ingredients except the fleur del sel in a jar with a tight fitting lid and shake until well blended. Vinaigrette will keep several days in the refrigerator, but bring to room temperature before using. Toss over fresh salad greens, then taste for seasonings and add a pinch or two of finishing salt such as French fleur de sel salt and a few more grinds of freshly ground black pepper. Serves 3 to 4.
This delicious recipe brought to you by My Carolina Kitchen