Stir together red wine vinegar and minced shallot;
let stand 10 minutes. Whisk in olive oil and
remaining ingredients. Add salt and pepper to taste.
Refrigerate in an airtight container up to 1 week.
Originally Submitted
7/5/2014
0 Out of 5 from
0 reviews
You can add this Red Wine Vinaigrette recipe to your own private DesktopCookbook.
