Shallot-Soy Vinaigrette

From Ming Tsai's Simply Ming. If you cannot find Chinese Black Vinegar, use Balsamic. This works beautifully on everyday tossed greens and other impromptu salad combinations or as a marinade for poultry, meat, and fish.

• Ready In: 10 mins
• Yields: 3 1/2 cups

Ingredients

• 1  cup grainy mustard
• 8  medium shallots, roughly chopped (About 1 Cup)
• 1⁄4 cup  chinese black vinegar
• 1⁄2 cup  naturally brewed  rice wine vinegar
• 1⁄4 cup soy sauce
• 2  tablespoons sugar
• 2  cups  grapeseed oil or 2  cups canola oil
•  kosher salt
•  ground black pepper

Directions

1. In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée.
2. With the machine running, slowly drizzle in the oil until an emulsion is formed.
3. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.
4. Use or store. Lasts 2 weeks, refrigerated.