Summer Vinaigrettes

Recipes below for vinaigrettes by David Hirsch, from The
Moosewood Restaurant Kitchen Garden.

Combine all the ingredients in a tightly sealed bottle or jar and
shake well before using. Vinaigrettes will keep refrigerated.

Basil-Shallot Vinaigrette
Wonderful on sliced ripe tomatoes.

1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/4 cup minced shallots or scallions
1/4 cup chopped fresh basil leaves
salt and fresh ground pepper to taste.

Dill-Red Onion Vinaigrette
Perfect for cucumber salads and great as a marinade for potato
and other cooked vegetable salads.

1/2 cup vegetable oil
1/4 red wine vinegar
1/4 cup minced red onions
1 1/2 Tablespoons chopped fresh dill
1 Tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
salt and fresh ground pepper to taste