At The Bitter End in Austin, Executive Chef Emmett Fox serves this vinaigrette on a salad of mixed greens, pecans, sliced red onions, and goat cheese feta.
Yield: 1 1/2 cups.
- 1 shallot (or several green onions), chopped
- 1 clove garlic
- 1 T. coarse-ground mustard
- 1 tsp. fresh basil, chopped
- 1 tsp. parsley, chopped
- 1/2 c. balsamic vinegar
- 2 T. lemon juice
- salt and pepper to taste
- 1 c. olive oil (extra-virgin is best)
Whisk together all ingredients except oil. Add oil slowly, whisking until blended.