Eric Ripert's Warm Herb Vinaigrette

This recipe serves:  4 6 8

1 1/2 teaspoons Dijon mustard
1/2 cup Basic Vinaigrette (see recipe), or bottled vinaigrette
1 1/2 teaspoons finely diced shallots
1/2 teaspoon chopped, fresh tarragon
1/2 teaspoon chopped, fresh Italian parsley
2 tablespoons chopped, fresh chives
2 tablespoons chopped, fresh chervil
1. Place mustard in a mixing bowl and whisk in the vinaigrette and shallots. Pour into a small saucepan.

2. Add the herbs and warm over low heat.

Serving Size: 2 tablespoons

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