Bakery Lorraine’s Shallot Vinaigrette
This superb shallot vinaigrette from Executive Chef Chris Cheatwood is the ultimate topper to Bakery Lorraine's seasonal Cherry Tomato & Watermelon Salad with shaved radish, fromage blanc and sprouted arugula. The success of this salad is really owed to the flavor of some amazing Texas produce!
- 1 shallot-brunoise
- 3/4 cup Red Wine Vinegar
- 1/4 cup honey
- 1/4 cup olive oil
- 1/4 cup Oil
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon kosher salt
- In a jar or bowl, combine all ingredients.
- Shake or stir to combine. This is a broken vinaigrette and is best served freshly combined just before dressing the salad.
Recipe courtesy of Bakery Lorraine.
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