This versatile dressing is suitable for almost any salad.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|3 tbsp wine vinegar||2/3 cup extra virgin olive oil|
|1 tbsp Dijon mustard||salt and freshly ground black pepper|
Whisk the vinegar and mustard in a medium bowl.
Using a balloon whisk, gradually whisk in the oil to make a thick, smooth vinaigrette. Season with salt and pepper.
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