A salad like this would be great with more vegetables thrown in; since it was for lunch, I was feeling pretty basic. But the vinaigrette was really nice. As usual, I like mine a lot more vinegary and less oily than the standard recipe seems to suggest. The F&W version was:
- 2 tablespoons sherry vinegar
- 1/2 tablespoon minced shallot
- 1/2 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground pepper
Hopefully much more from this month's F&W to come!