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.