Mustard Vinaigrette with Lemon and Fines Herbes

Name: Mustard Vinaigrette with Lemon and Fines Herbes
Ingredients: 1/4 cup, olive oil; 1 tablespoon, lemon juice; 2 teaspoons, Dijon mustard; 1/2 , small shallot, finely grated (about 1 teaspoon); 1 teaspoon, minced fresh parsley leaves; 1 teaspoon, minced fresh chervil leaves; 1 teaspoon, minced fresh tarragon leaves; 1 teaspoon, minced fresh chives; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper

Quick
Make Ahead
Condiments

Appears in Cook's Illustrated September/October 2001

To make an assertive but well-balanced vinaigrette, choose the mustard carefully, match it with the right vinegar, and leave the extra-virgin olive oil on the shelf.

SERVES 4 to 6 (Makes about 1/3 cup)

TIME 15 minutes

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