Mustard Vinaigrette
Course: DinnerCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking timeminutes
I love this dressing as it is light and not overwhelming. I don’t usually make dressing. I learned from my husband the way the Italians do it, you just season with salt and fresh ground pepper, then drizzle with your acid of choice: lemon juice, balsamic or red wine vinegar and then drizzle with olive oil and you have your salad ready to go. I do like this dressing in the winter when making salads with hearty greens like Chicory’s.
Ingredients
1 heaping Tablespoon Dijon Mustard
1 1/2 Tablespoons red wine vinegar
1 Tablespoon fresh lemon juice
Kosher salt
Freshly ground pepper
1/3-1/2 cup extra virgin olive oil
1 small clove garlic
Directions
- I like to make dressings in a jar, as it makes it easy to combine by giving a good shake.
- In a small measuring cup, combine mustard, vinegar, lemon juice, salt and pepper. Add oil and place lid on tightly and give a very good shake.
- Peel the garlic and lightly crush, keeping the garlic intact, Place the garlic in the dressing and allow to marinate for a few hours then remove the garlic before serving. Give the dressing another shake and taste to season.
- Serve by drizzling over the salad and tossing well. Give a few extra grinds of fresh ground pepper.
