Dijon Vinaigrette
Yield: 1 1/2 cups of salad dressing
Cook Time: None.
Tips: Salad dressing can be made in advance and stored in the refrigerator until ready to use. Briefly shake dressing before pouring over salad.
Suggestion: Delicious tossed with mixed baby greens of fresh herbs such as chervil, basil, flat-leaf parsley and burnet, and edible flowers such as nasturtium and borage or any leafy salad mix. Also see Garden Salad with Dijon Vinaigrette.
Ingredients
- 1 tablespoon Dijon mustard
- salt and freshly ground black pepper to taste
- 1 tablespoon minced shallot
- 1 garlic clove, crushed
- 1/2 cup white wine vinegar
- 1 cup olive oil
Directions
In a blender (or food processor), blend the mustard, salt, pepper, shallots, garlic and vinegar until smooth (do not add the olive oil in this first step). Remove cap from the top of blender (or food processor) cover and gradually add olive oil through the hole until fully blended. (Note: If the dressing tends to splash out of top blender hole, simply stop blender and add some olive oil, then cover and briefly blend. Continue this process until all olive oil has been added and blended. Do not overblend.)