All the ingredients get blended for a bright tasting vinaigrette that works well with baby kale or drizzled over chicken or fish. It's important to roughly chop the garlic and shallot so you don't end up with large chunks after blending. This recipe will give you 2/3 cup for about 4-6 salad portions.
Blend all ingredients in a bullet blender until smooth or double the recipe to cover the blades of a larger blender. Adjust the seasoning by dipping your salad green into the dressing and tasting. Store for up to 1 week in the fridge or use right away.
Pro Tip: Once you toss your greens with this dressing, the acids begin to break down the greens. For this reason, I like to choose a sturdy green, like baby kale. If I'm making bringing a salad to work, I'll keep the greens separate, and then toss with the dressing when I'm going to eat it.Recipe adapted from What's Gaby Cooking book.