Mustard Vinaigrette

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A fabulous Mustard Vinaigrette—delicious enough for even me, a salad ‘hater’ to agree to eat a salad!  This recipe was adapted (tripled) from David Tanis’ Frisee aux Lardons recipe, which appeared in the New York Times. Make a batch and store in a capped cruet in the refrigerator for multiple salad meals.

Mustard Vinaigrette
Author: Adapted from David Tanis
Ingredients
  • 2 tablespoons Dijon Mustard
  • 6 tablespoons Sherry Vinegar
  • 2 cloves finely grated garlic
  • 9 tablespoons extra virgin olive oil
  • Salt
  • Pepper
Instructions
  1. Whisk together mustard, vinegar and garlic.
  2. Whisk in olive oil.
  3. Season with salt and pepper to taste.
  4. Pour into glass cruet (or any container with a cap), cover, and store in refrigerator.
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