Vinaigrette for leaf salads

Ingredients for 1 servings:

• 1 tbsp shallot(s), finely diced
• 1 tbsp vegetable oil
• 1 tsp mild mustard
• 1 shot of white wine
• 100 ml stock (veal, chicken or vegetable stock)
• 1 sprig(s) of thyme
• 1 sprig(s) tarragon, leaves finely chopped, as desired
• 3 tbsp olive oil
• 1 tbsp red wine vinegar, or white wine vinegar
• 1 tbsp balsamic vinegar, red or white
• salt and pepper
• 1 egg(s), hard-boiled, egg white diced, egg yolk separated, as desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Classic version

Sauté the diced shallots in the vegetable oil for 3 minutes, stir in the mustard, add the wine, and bring to a boil. Now add the stock or broth of your choice, according to taste, and the thyme, reduce everything by half, and then strain. Add the olive oil, wine vinegar, and balsamic vinegar and beat well. Season with salt and pepper, and stir in the tarragon, if desired. If desired, you can crush the hard-boiled egg yolk into the vinaigrette and blend the mixture in a blender until smooth. Then add the finely diced egg whites, mixing loosely. Mix the washed, spin-dried leaf salad of your choice with the vinaigrette and serve immediately.