1 medium shallot or you can substitute 1 tablespoon dehydrated red onions
2 tablespoons red wine vinegar (or another type that you like)
1/2 teaspoon salt
1 tablespoon dijon mustard
Fresh black pepper
6-7 tablespoons extra virgin olive oil
2 tablespoons fresh chopped herbs—I like to use a combination or basil and oregano
Finely dice the shallot and place in a bowl with the vinegar and salt. Stir to combine and allow to sit for 30 minutes. Add the dijon mustard and stir to combine. Drizzle in the olive oil and whisk until emulsified. Add the fresh chopped herbs and stir.
We place all of our salad fixings in a large bowl and pour the dressing on top. Use tongs to mix the dressing in and allow to sit for 15-20 minutes so that the ingredients soften a bit. Top with Vegan Air Fryer Chick’n Tofu.