Bottom of the Jar Pickle-Mustard Dressing

• 3 tablespoons pickle juice
• Bottom of the jar of Dijon mustard, 1 tablespoon
• 1 small shallot, finely chopped
• Salt and pepper
• 1/4 cup EVOO (extra-virgin olive oil)
• 1 tablespoon chopped fresh flat-leaf parsley or basil leaves, chives, or dill

1. Pour the pickle juice into the mustard jar; add the shallots and some salt and pepper.
2. Screw on the lid and shake vigorously.
3. To be extra careful, wrap a paper towel around the lid before shaking.
4. Remove the lid and pour into a salad bowl, then whisk in the EVOO and your herb of choice.

pickle juice, shallot, salt, evoo, parsley

Taken from www.epicurious.com/recipes/food/views/bottom-of-the-jar-pickle-mustard-dressing-377550 (may not work)