Estate Verjus and Olive Oil Vinaigrette
Created by Chef Thomas Bellec
- 1/2 cup verjus
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons minced shallot
- ¼ teaspoon chopped chives
- 1/4 teaspoon minced garlic
- Salt and pepper
- Combine verjus, olive oil, shallot, chives, garlic, and salt and pepper to taste.
- Serve over mixed green salad with red grapes, roasted squash, and toasted pumpkin seeds – perfect for the harvest season.