Red Wine Vinaigrette with Chives

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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.