Many Sunday mornings, I like to make some sort of egg breakfast, and often times will make a simple green salad to have with it. One of my favorite dressings I make to dress the greens is a simple shallot vinaigrette made with rice wine vinegar. By soaking the finely chopped shallot in the rice wine vinegar for a bit, it really mellows the bite that can come from the shallots. I usually start this process first, before I start anything else for the breakfast, so this combo can sit for awhile.
In a bowl add 2 tablespoons of rice wine vinegar to 1 tablespoon of finely chopped shallot. Then add a teaspoon of Dijon mustard, with 2 good pinches of salt and 1 pinch of pepper. Slowly mix in 6 tablespoons of extra virgin olive oil, whisking along the way. It is that easy. Let sit while you make the rest of breakfast. Dress greens right before you are ready to eat.
I have been up for several hours this morning, glued to watching CNN. My thoughts and prayers to all of you on the East Coast, riding out the hurricane. They are reporting from the Meat Packing district in New York, where last week we spent the day strolling around. My heart just aches.
Sending much, much love.