Late harvest riesling vinaigrette
Instructions:
- Combine the vinegar, shallot, and salt in a medium glass jar with a tight-fitting lid and let sit for 5 minutes. Add the mustard, grapeseed oil, and pecan oil. Close the jar and shake vigorously to mix well. Season with pepper and additional salt, if needed.
- Use soon or refrigerate for up to 1 week. Return to room temperature, shake vigorously, and check the seasoning before serving.
- Variation: Replace the late harvest Riesling vinegar with fruit vinegar, such as raspberry or pear, to make other mild, fruity vinaigrettes.