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Adding a small amount of Fresh Plum Concentrate to shallots helps cut the sharpness of red wine vinegar and round…
Whisk together the vinegar, shallot, concentrate, and salt. Let sit 5 minutes. Whisk in the olive oil. Refrigerated, the vinaigrette keeps for 1 week. Before using, let the vinaigrette come to room temperature and re-whisk to emulsify.
60 ml / 1/4 cup red wine vinegar
1 g / 2 teaspoons minced shallot
5 g / 1 teaspoon Fresh Plum Concentrate
1 g / 1/4 teaspoon salt
120 ml / 1/2 cup extra-virgin olive oil
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