Red Wine Vinaigrette

Ingredients:
*For a 7oz bag of Romaine Lettuce

• 1 tablespoon red wine vinegar
• pinch of salt
• pinch of freshly ground black pepper
• 1 teaspoon Dijon mustard
• 3-4 tablespoon (scant ¼ cup) Extra Virgin Olive Oil
• 1 teaspoon finely minced shallot (optional)

Directions: Easy Way
1. Whisk to blend: Whisk all the ingredients in a small bowl until creamy.

OR:

Directions: With Finesse
1. Dissolve the salt: Whisk the salt, pepper and vinegar in a small bowl until the salt dissolves, usually about 10 seconds.
2. Mustard: Whisk the mustard into the vinegar
3. Add the oil slowly: Add the oil in a slow stream, whisking until creamy and emulsified.
4. Add shallot: (Optional) Whisk in the shallot.
5. Serve: Just before serving, toss the lettuce with the vinaigrette, and serve.

Variations:
*add 1 teaspoon finely minced tarragon. This is the big one - add about 1 teaspoon of finely minced shallot (or grate it on a Microplane Zester). Shallot is standard with this recipe; I skipped it because I was in a hurry, and this is the dressing I make when I'm in a hurry.
*Use white wine vinegar instead of red wine. I won't tell.

Notes:
*Again - think mild lettuce for this one.
*This also goes well with steamed vegetables. Cook's Country had a steamed Broccoli tossed with Red Wine Vinaigrette recipe that I often make, using this recipe for the vinaigrette.

Inspired by:
Lots of places, but when I think of the details I learned in the technique, I tend to think of Cook's Illustrated.