Sunny Artichoke Salad Vinaigrette


Serves: 1

  • 2 cloves garlic
  • 1/2 cup vinegar (apple, balsamic, white, sherry)
  • 1.5 tsp. Dijon mustard
  • 3/4 tsp. salt
  • 3/4 tsp. freshly ground pepper
  • 1.5 cups olive oil (use oil from sun dried tomatoes and add extra oil if needed)
  • 1/4 cup finely chopped shallots


  • In a food processor with metal blade attached, mince garlic.
  • Add vinegar, mustard, salt, and pepper. Process to combine.With the motor running, slowly drizzle in oil until dressing is emulsified.
  • Taste, and add additional salt and pepper if necessary.
  • Pour into a bowl and stir in shallots.
  • Place in bowl or dressing decanter and serve.
print recipe