A basic vinaigrette can make the simplest, most ordinary of greens spectacular.
A basic vinaigrette can make the most ordinary of greens spectacular. A proper vinaigrette is an emulsion, which means the oil is contained as very small droplets within the vinegar.
First the salt is dissolved in the vinegar, the mustard and honey are whisked and, finally, the oil is slowly whisked in. The result is a smooth opaque mixture that will cling beautifully to salad greens.
Yields 1 1/4 cups.
In a glass bowl, dissolve the salt in the vinegar. Using a small whisk, whisk in the mustard and honey.
Whisk in olive oil im a thin stream until mixture is slightly thickened and opaque.
Season with freshly cracked pepper to taste.
.
Leftover vinaigrette can be stored in the refrigerator. Bring to room temperature before using.
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
Directions
In a glass bowl, dissolve the salt in the vinegar. Using a small whisk, whisk in the mustard and honey.
Whisk in olive oil im a thin stream until mixture is slightly thickened and opaque.
Season with freshly cracked pepper to taste.
.
Leftover vinaigrette can be stored in the refrigerator. Bring to room temperature before using.
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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