Bright white wine vinegar combined with shallot, fresh dill, lemon juice, and sugar creates a vibrant vinaigrette that is perfect for almost any salad but especially for our Shrimp-Topped Avocado & Cucumber Microgreen Salads.
Ingredients
⅓ cup extra-virgin olive oil
¼ cup white wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon very finely chopped shallot
1 teaspoon very finely chopped fresh dill
½ teaspoon granulated sugar
¼ teaspoon fine sea salt
⅛ teaspoon ground black pepper
Instructions
In a small glass jar with a screw-top lid, combine olive oil, vinegar, lemon juice, shallot, dill, sugar, salt, and pepper. Shake vigorously until combined and emulsified. Let sit at room temperature for 1 hour for flavors to meld.
Notes
Make-Ahead Tip: White Wine Vinaigrette can be made a day in advance and stored in the refrigerator. Let come to room temperature and shake again before using.
Recipe by TeaTime Magazine at https://teatimemagazine.com/shrimp-topped-avocado-cucumber-microgreen-salads/