A basic vinaigrette can make the simplest, most ordinary of greens spectacular.
½ tsp salt
4 tbsp red or white wine vinegar
2 tsp Dijon mustard, smooth or grainy
2 tsp honey
1 cup extra virgin olive oil
Black pepper, to taste
1
In a glass bowl, dissolve the salt in the vinegar. Using a small whisk, whisk in the mustard and honey.
2
Whisk in olive oil im a thin stream until mixture is slightly thickened and opaque.
3
Season with freshly cracked pepper to taste.
.
Tips
4
Leftover vinaigrette can be stored in the refrigerator. Bring to room temperature before using.
5
Salad greens should be washed and spun dry with a salad spinner. Dry greens will toss much better with the dressing than wet ones.
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Ingredients
½ tsp salt
4 tbsp red or white wine vinegar
2 tsp Dijon mustard, smooth or grainy
2 tsp honey
1 cup extra virgin olive oil
Black pepper, to taste