A few weekends ago we had some friends over for lunch…I wanted to serve something that I could prep ahead of time. Something fresh and simple but also special.
I slightly tweaked Martha’s dressing recipe, tossing it with halved cherry tomatoes, boiled potatoes, steamed string beans, and baby bib lettuce:
- 2 teaspoons Dijon mustard
- 2 teaspoons red-wine vinegar
- 2 teaspoons champagne vinegar
- 1 small shallot, minced
- 1/4 cup extra-virgin olive oil
I will serve this again soon – it is a keeper.