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Sharp Mustard Vinaigrette
Serves 2 · Prep 5 min · Cook 0 min — Punchy Dijon and red wine vinegar dressing for charred baby gem that cuts through rich steak.
- 10ml Dijon mustard
- 15ml red wine vinegar
- 45ml extra virgin olive oil
- 5ml honey
- 1 shallot, finely minced
- ¼ tsp salt
- ¼ tsp black pepper
- Whisk the mustard, vinegar, honey, shallot, salt and pepper until the honey dissolves.
- Slowly whisk in the olive oil (or seal in a jar and shake hard) until thick and glossy.
- Taste and balance — more vinegar for sharpness, more honey to round it out. Spoon over charred baby gem cut-side up while still warm.
Let the shallot sit in the vinegar for a few minutes first to take the raw edge off.
Keeps in the fridge for a few days; bring back to room temperature and re-shake.
Shave a little Parmesan over the dressed baby gem for extra richness.
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