Ingredients

　　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

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

　　Cooks' Note

　　Use this dressing for 4 to 6 servings or to dress a 1-pound sack of slaw salad mix.

　　Rachael Ray's Look + Cook