Recipe Rhubarb and shallot vinaigrette

Tasty, surprising, this vinaigrette is ideal with vegetables and salads. It's a change from familiar flavors, just try it to get an idea.
Simply stewed rhubarb, then add it to olive oil, shallot, parsley and tamari or soy sauce.

INGRÉDIENTS

• Half a stalk of rhubarb
• Two shallots
• Freshly ground pepper
• 3 tbsp tamari
• 5 tbsp olive oil
• 4 tbsp cider vinegar
• Pink berries

PRÉPARATION

1. Fry the very finely chopped shallots in a generous drizzle of olive oil.
2. Add the rhubarb, also very finely chopped, and fry it Compote.
3. Add pepper, the crushed pink peppercorns and the tamari. Let it cook for a little longer over very low heat. Add the olive oil and vinegar, and adjust the seasoning.
4. Let it rest for half a day before serving on a seasonal salad... or with piping hot jacket potatoes!