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12
SPIRALIZER
CHAMPAGNE VINAIGRETTE
This quick dressing will soon become a favorite.
Makes about 1 cup
Fit the food processor with the Small Work Bowl and
Small Chopping Blade. With the unit running on High,
drop the garlic and shallot through the feed tube to
chop. Scrape down and add the mustard, salt and
vinegar. While running on Low, slowly add the olive oil
through the feed tube. Continue to process until
emulsified, about 1 minute.
Nutritional information per serving (1 tablespoon):
Calories 93 (90% from fat) | carb. 1g | pro. 0g | fat 11g | sat. fat
2g | chol. 0mg | sod. 57mg | calc. 1mg | fiber 0
1 garlic clove, peeled
1 small shallot, peeled and
halved
1 teaspoon dijon mustard
¼ teaspoon kosher salt
2½ tablespoons champagne
vinegar
¾ cup extra virgin olive oil
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