Martha’s Shallot Vinaigrette

by Jodie Jacobs
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Martha’s Shallot Vinaigrette

Shallot Vinaigrette

By:
  • August 3, 2018
  • Enough dressing to fill a squeeze bottle Servings
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Ingredients
  • 5-8 peeled shallots depending on their size
  • 1/2 c Dijon mustard
  • 2 Tbs dried tarragon
  • 1 c red wine vinegar
  • 2 c olive oil
  • 2 Tbs honey
Directions
Step 1
Blend shallots fine in the Cuisinart
Step 2
Add mustard, tarragon, wine vinegar
Step 3
While blending add olive oil and honey

Martha's Shallot Vinaigrette

" When folks in Michigan’s Traverse City area say they are going to Martha’s for lunch or for dinner they don’t have to explain it’s Martha’s Leelanau Table in Suttons Bay. Martha Ryan has been drawing foodies to her delicious “table” since she opened more than 10 years ago. On a recent trip there she agreed to share her shallot vinaigrette recipe that she often uses when plating organic greens with dishes such as her famed cherry chicken salad or the house salad. The chicken salad and the vinaigrette are restaurant staples but when asked if she has been trying out and putting new dishes on the menu items she said, “All the time. I’m always tring new things.” One of her newer items is a grilled vegetable dish with lightly seasoned smoked paprika and turmeric served with a Romesco sauce inspired by a dish she had in Santiago, Chili. I plan to try it next time visiting TC and the Leelanau Peninsula. For Martha’s Leelanau Table call (231) 271-2344 and visit at 413 North St. Joseph in Suttons Bay, Michigan

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