Beet and burrata salad
Beet and burrata salad
Rating: (1 rated)
Recipe Yield: Total time: 1 1/2 hours | Serves 4
1 tablespoon plus 1 teaspoon minced shallots 1 tablespoon fresh squeezed lemon juice 3/4 teaspoon champagne vinegar 1/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 1 tablespoons plus 1 teaspoon whole-grain Dijon mustard

Step 1 In a medium bowl, whisk together the minced shallots, lemon juice, vinegar, salt and pepper. Slowly whisk in the olive oil, then the mustard. This makes about one-third cup dressing. Cover and refrigerate until needed, up to 5 days. Whisk again to emulsify before using.

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