Recipe by Bev
This vinegrette sings its praises to escarole, chicory, radicchio or Belgian endive. Makes a great dipping sauce, too for crunchy veggies and crusty bread! From Eating Well.
Top Review by catmaiden
I made this exactly per the instructions, but we didn't like it. I had high hopes for it but we found it to be very bland. It made my salad oily with hardly any flavor at all...I had to add some balsamic vinaigrette to my salad to even be able to finish it. I'm not rating it because I only let it chill for about 30 minutes; maybe that was the issue, or the fact that I used the calculator to change the amount to 1 cup instead of 1/2. If it changes after refrigeration, I will update. Thanks!
- 1 clove garlic, minced
- 1 tablespoon white wine vinegar
- 1 1⁄2 teaspoons Dijon mustard (coarse or smooth)
- 1⁄2 teaspoon honey
- 1⁄8 teaspoon salt, to taste
- fresh ground pepper
- 1⁄3 cup extra virgin olive oil or 1⁄3 cup canola oil