Spring Herb Vinaigrette

Ever wish you could bottle up the essence of spring? We do too, and this is basically the best we could do: a zesty vinaigrette filled with finely chopped spring herbs.

We are always looking for a good dressing to add a little panache to a ho-hum side salad at dinner. With springy chives, mint, and basil, this dressing will adoring our salads all season along, and perhaps beyond. You should use a mixture of whatever herbs you have on hand, as this recipe is easily adaptable. Don't have a shallot? No worries. Leave it out, or sub in a clove of garlic. Anything goes.

Spring Herb Vinaigrette

• 1/4 cup white wine vinegar
• 1 Tb Dijon mustard
• 1/2 tsp salt
• 1/8 tsp freshly ground pepper
• 1/2 cup extra virgin olive oil
• 1/2 cup loosely packed chives, mint, and basil, finely chopped
• 1 small shallot

1. Combine vinegar, mustard, salt, and pepper in a bowl. In a slow and steady stream, add the olive oil to the bowl, whisking until blended. Whisk in herbs and shallot.
2. Use right away, or refrigerate up to a day. Mix well before serving.
Makes one cup.