Use this tart rhubarb vinaigrette on a simple salad of mixed greens or, even better, a spring beet salad sprinkled with mild feta and fresh herbs.
Photo/Art by Keller + Keller
1/4 cup rhubarb purée
1/4 cup red-wine vinegar
1 tablespoon minced shallot
1 teaspoon Dijon-style mustard
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
In a medium-size bowl, whisk together purée, vinegar, shallot, mustard, salt, and pepper. Add olive oil in a thin stream, whisking continuously, to form a smooth emulsion. Store in a covered glass container and refrigerate for up to 2 weeks.
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