posted by Pat T 05-02-101 5:58 AM
from cookbooks.com:
Shallot Vinaigrette
1/4 cup sherry wine vinegar
1 Tblsp. country-style Dijon mustard
1 Tblsp. minced fresh parsley
1 Tblsp. minced shallots
1/2 tsp. dried basil
salt and pepper to taste
1/4 cup olive oil
2 Tblsp. vegetable oil
Put all ingredients, except oils, in jar. Shake vigorously. Add oils and shake again. Let stand at least 15 minutes before using. Makes about 3/4 cup.
This vinaigrette is excellent on cabbage salads or cooked shrimp or served warm over spinach leaves.