HO-HO-HOLIDAY TIPS!

Mustard-Shallot Vinaigrette

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This is a French-inspired vinaigrette recipe that I love to use for hearty, rustic salads. Once you've made a jar of this, you'll never go back to store-bought salad dressing.

Ingredients

  • 1/4 cup shallot, minced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • sea salt and freshly ground black pepper, to taste

Instructions

  • Shake ingredients together in a tight-sealing jar. Refrigerate for up to 5 days.
Makes roughly 3/4 cup.
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Picture of Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

Join me for a free 45-minute class to learn 3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

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