Red Wine Vinaigrette with Chives
Makes about 3/4 cup
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh chives
Sea salt and freshly ground black pepper to taste
Whisk the vinegar and mustard together in a small bowl. Add the olive oil in a slow, steady stream, whisking constantly until all is incorporated. Stir in the chives and salt and pepper. This vinaigrette will keep for up to 1 week refrigerated in an airtight container. If you’re making it for later use, add the chopped chives just before serving.