Ingredients
A pinch of Krokos Kozanis (saffron threads)
4 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
1 small shallot, finely chopped Salt and freshly ground pepper
Instructions
Put the saffron and vinegar in a saucepan and simmer for 1-2 minutes, until the liquid is reduced by half. Let it cool. Put the saffron-infused vinegar in a jar with a lid, add the oil, shallot, salt, and pepper. Close the lid tightly and shake it vigorously. The liquid should be well emulsified to combine the oil with the other ingredients, and this is the easiest way to do it. Alternatively, you can whisk it well with a whisk.
The vinaigrette is ready to serve.
