This vinaigrette adds a creamy, tangy kick to salads. It also pairs well with roasted veggies like cauliflower and broccoli, as well as grain salads.
Yield: 3/4 cup (180 ml)
Time: 10 minutes
Ingredients:
- 1 tsp Dijon mustard or to taste
- 2 Tbsp red wine vinegar or sherry vinegar
- 1 pinch of sugar
- salt and freshly ground pepper
- 1/2 cup (120 ml) extra virgin olive oil
- 1 garlic clove, finely minced
Preparation:
In a small bowl, whisk together the Dijon mustard and vinegar until well combined. Season with salt and pepper, then mix again. Stir in the finely minced garlic clove and the pinch of sugar.
While continuously whisking, slowly pour in the extra virgin olive oil until the dressing is emulsified and smooth.
Taste and adjust the salt and pepper as needed.
Use immediately or transfer to a sealed container and refrigerate. Shake well before each use.
