Ingredients
2 tsps finely chopped shallots
2 tsps ponzu vinegar (or rice wine vinegar)
1 tsp extra virgin olive oil
1/4 tsp salt
few grinds of pepper
1/2 tsp sugar
1/4 tsp Dijon mustard
1 tsp water
Preparation
Mix all ingredients and whisk into an emulsion. Serve on green salads. I also used it on a recipe on here: “Roasted Eggplant and Garlic Salad with Tomatoes”, http://www.epicurious.com/recipes/food/views/Roasted-Eggplant-and-Garlic-Salad-with-Tomatoes-5419
