Young field greens tossed in a shallot vinaigrette,
topped with cucumbers, tomatoes, and crispy onions
Hereford House Recipe
Shallot Vinaigrette2 tablespoons cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
2 shallots, finely chopped
Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together. Makes 6-8 servings.
Notes: This a popular recipe for the house salad dressing in many French restaurants and is what makes this salad unique.