Lunch: Impressionist Waldorf Salad

Ingredients

1/4 cup red wine vinegar
1 shallot, quartered
2 teaspoons chopped chives
1 teaspoon salt
1/4 teaspoon pepper
1 cup canola oil

Instructions

Through the feed opening of a running blender add, 1 at a time, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning, as needed, with salt and pepper.
Toss together celery, apples, walnuts and onions, and with enough dressing to coat.

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