Nutrition per serving may change if servings are adjusted.
½ cup extra-virgin olive oil
3 tablespoons sherry vinegar
1 large shallot, minced
1 teaspoon Dijon mustard
¾ teaspoon smoked paprika (see Note)
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Place oil, vinegar, shallot, mustard, paprika, salt and pepper in a blender or a jar with a tight-fitting lid; blend or shake until well combined.
Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days.
Note: Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor. It can be used in many types of savory dishes. Look for different types of paprika at some large supermarkets or at tienda.com or penzeys.com.
86 calories;9 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 91 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 54 mg sodium; 9 mg potassium