An il Fustino recipe

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Jamie West, Executive Chef, San Ysidro Ranch, Montecito, CA

Use on Roasted Beet Salad with Arugula

Serves: 4

Balsamic Vinaigrette


4 teaspoons, Shallots - chopped
4 teaspoons, Dijon mustard
3/4 cup, balsamic vinegar
2 cups, olive oil
salt and pepper to taste


  1. Place all ingredients into a blender except oil
  2. With the blender running slowly add the oil to incorporate
  3. Add salt and pepper to taste
  4. If the vinaigrette is too thin add more oil, if too thick, add water