Shallot Vinaigrette

Submitted By Gwen Mertz  

This  recipe doubles as a marinade for poultry, meat, fish, shrimp or

scallops.  This dressing works beautifully on fresh greens or other

salad combinations like cole slaw.

Ingredients: One cup grainy mustard, Eight medium shallots, roughly

chopped (about one cup), One quarter cup Chinese black vinegar or

balsamic vinegar, One half cup naturally brewed rice wine vinegar,

One quarter cup soy sauce, Two tablespoons sugar, Two cups canola

oil or grape seed oil.

Preparation: In a blender or food processor, combine the mustard,

shallots vinegars, soy sauce and sugar then puree.  With the machine

running, slowly drizzle in the oil until an emulsion is formed.  Season

with salt and pepper, easy on the salt because of the soy sauce.