Dijon & Shallot Jar Dressing with Red Wine Vinegar

Ingredients

• 1/2 oz (15 g) shallot
• 1/4 oz (10 g) sun-dried tomatoes
• 1 (3 g) garlic clove
• 1 tbsp (15 ml) red wine vinegar
• 1 tsp (5 g) dijon mustard
• 1 tsp (1 g) dried thyme
• 2 tbsp (30 ml) extra-virgin olive oil

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Method

1. Chop the sun-dried tomatoes fine and tip them into a screw-top jar with the garlic, grated, then slice the shallot into paper-thin rings and set them aside.
2. Add the dijon mustard, the red wine vinegar and the dried thyme, close the lid and shake until the mustard vanishes and the vinegar darkens.
3. Pour in the extra-virgin olive oil and shake hard for 20 seconds, until it thickens pale and cloudy rather than clear.
4. Slide the shallot rings into the dressing and let them stand five minutes, until the vinegar takes the raw edge out and turns them pink. Five days cold. Best on steak, bitter leaves and cold roast vegetables.