Yield: 1 /2 cup
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Salt |
| 2 tablespoons | Red wine vinegar |
| 1 tablespoon | Balsamic vinegar |
| 1½ teaspoon | Dijon mustard |
| ½ teaspoon | Black pepper |
| 6 tablespoons | Olive oil |
| 1 small | Garlic clove(s), minced |
| 1 \N | Scallion white and green parts cut into 1/8\" rounds |
| 2 tablespoons | Parsley, chopped |
1. Stir the salt into the vinegar. Add the mustard and stir. Add the pepper and olive oil. Whisk or shake in a tightly covered jar until blended.
Can be prepared to this point up to 1 week ahead and refrigerated.
2. Add the garlic, scallion, and parsley. Shake well and serve.
Can be prepared up to 1 hour ahead.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 48-49 Submitted By DIANE LAZARUS On 10-05-95