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Provençal Vinaigrette

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Provencal SaltRomantic visions of the south of France never disappoint and neither does this playful vinaigrette. Our Provençal Salt is the star, throwing in a concentrated pop of salt and herbs that has all the other ingredients dancing around it. I had the pleasure of growing fresh chervil in my garden this year and it was a sweet addition but don’t skip the recipe if you can’t find it. Marjoram is delightful as well. Enjoy this vinaigrette on your favorite summer salads- green, potato or bean!

Provencal Vinaigrette

Ingredients

  • 1/4 cup avocado oil
  • 1/3 cup minced shallots
  • 1 clove minced garlic
  • 2 tablespoons champagne vinegar
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh chervil or marjoram
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Provencal Salt

Instructions

  1. In a small saucepan, sauté the shallots in oil over medium low heat for 3-5 minutes, until fragrant and lightly browned. Add the garlic and continue cooking 1 minute more. remove from heat and allow to cool slightly.
  2. Assemble the remaining ingredients in a small bowl or pint jar. When the infused oil has cooled slightly, pour it over the mixture and stir/shake to combine.

Notes

1 teaspoon of dried Herbes de Provence can also be used in place of the fresh herbs.

https://www.silkroaddiary.com/provencal-vinaigrette/


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