Herb Vinaigrette
Acidic and fresh, the Herb Vinaigrette can be used as a condiment to a number of meat and fish dishes.
Finely chop <quantity>¾<unit>cup</unit></quantity> of arugula. Add to a bowl
Finely chop <quantity>1<unit>cup</unit></quantity> of fennel fronds. Add to the bowl
Finely chop <quantity>½<unit>bunch</unit></quantity> of mizuna. Add to the bowl
Squeeze the juice of <quantity>½</quantity> lemon
Add <quantity>⅓<unit>cup</unit></quantity> of vegetable oil
Season with salt to taste and mix well
Transfer the vinaigrette to a serving bowl
The herb vinaigrette is ready
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