From Heart of the Plate by Mollie Katzen
Basic Vinaigrette
1.5 Tbsp shallots, finely minced
1/2 teaspoon salt
2 tsp agave, sugar or maple syrup
2 Tbsp red wine vinegar
6 Tbsp EVOO
Mix first 4 ingredients with whisk or by shaking
Drizzle EVOO in, whisking as you go.
Store in refrigerator.
For mustard vinaigrette - use maple syrup and add 1 Tbsp or up to 2 Tbsp honey dijon
For pomegranate vinaigrette - leave out 1 tsp of sweetener and add 1 Tbsp pomegranate molasses. Replace some of the EVOO with roasted walnut oil if available.
Thick cranberry orange vinaigrette to use on spiced carrots (p 102)
1 cup cranberries, fresh or frozen
1/2 navel orange, coarsely chopped, peel included
1 Tbsp chopped shallot
1/4 tsp salt
3 Tbsp agave or sugar
2 tsp cider vinaigrette
1/4 cup EVOO
1) combine first 4 ingredients in a food processor; buzz until the fruit is pulverized into a thick pulpy state.
2) Add sweetener and vinegar and pulse a few times until it's blended.
3) With the marine running, add EVOO one Tbsp at a time, until fully incorporated.