Category: Salads

2 tbsp Red wine vinegar - (good quality)

2 tsp Dijon mustard

1 small Garlic clove, crushed

6 tbsp Olive oil

In a small bowl, make a paste of the vinegar, the mustard and the garlic. Begin whisking in the oil a few drops at a time, then in a thin stream, until all the oil has been added and the mixture is emulsified. Season to taste with salt and pepper. Voila!



Make a delicious variation by substituting balsamic vinegar and honey mustard.



From: The Cook's Garden catalog - Spring/Summer 1993 (page 65)