Low-Fat Shallot Vinaigrette

Prep Time:10 min

Makes: about 1 cup

Ingredients

1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup water

Directions
In a small jar, add all the ingredients.  Seal jar tightly with a lid and shake vigorously until combined. Use immediately or store covered, in the refrigerator, for up to a week.

Note:

This salad dressing especially good on a bed of raw baby spinach topped with apples, toasted pecans (with a little sugar), and homemade vegan feta (see recipe on the blog).