1 medium shallot, peeled
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
A few leaves of Romaine and red leafy lettuce, washed and torn (enough for 3 plates)
1/2 cup grape tomatoes, halved (optional)
1/3 cup crumbled feta cheese (optional)
|This smells so good when it’s cooking|
Cool for 10 minutes and mince.
Add to salad and toss well to coat.