Makes 1.75 cups
Recipe courtesy of Chef Trevett Hooper / Legume Bistro.
- 1 tablespoon shallot, finely chopped
- 1 tablespoon Dijon mustard
- ¼ cup Kimberley wine vinegar
- 1 cup extra-virgin olive oil
- (or use ½ olive oil and ½ light vegetable oil)
- Salt and fresh-ground black pepper to taste
- In small bowl, macerate (soften) the shallots by combining them with vinegar and mustard. Set aside for 15 minutes.
- Using a whisk, slowly mix in the oil. Add salt and pepper and whisk again.
More about the chef behind this receipe:
Trevett and his wife Sarah (who oversees the front of the house) opened Legume, a family-run bistro, in 2007. The restaurant’s small, personal menu reflects the owner’s love of old-fashioned French, Italian and American cooking. According to Trevett, his goal is to cook for guests in the same way he cooks for friends and family in his own home; presenting the best regional ingredients of Western Pennsylvania.
Trevett recently discovered Kimberley wine vinegars and now uses them for Legume’s classic vinaigrette, tomato vinaigrette and house made cornichons. He says, “The first time I tasted Kimberley vinegar, I couldn’t believe it. It reminds me of the apple cider vinegar we make here at the restaurant. You can just tell that they’re taking their time making it because of the depth of flavor; vinegar of this quality just can’t be made any other way.”