Mustard Vinaigrette

July 14, 2007


This dressing is as good as dressings get and as simple. You can guess at the measurements and it’s still good. It seems to change flavor depending on what you use it with, and I use it for everything! SAM

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil

In a small glass, combine the mustard and vinegar. With a fork or whisk, beat in the oil until smooth.
Makes about 4 ounces.