For 4 servings:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 turn salt grinder
- 2 turns pepper mill
- To make the vinaigrette, first combine the red wine vinegar with the salt and pepper.
- Then add the olive oil and finish by adding 2 generous tablespoons of Didden Ardennes Onion Confit.
This vinaigrette will be a perfect addition to your salads and bring a delicate touch to a platter of smoked duck breast.