This is indeed a special recipe. I never really measured out my recipe.....it was "a little bit of this, a little bit of that", but since I just love Dijon mustard, I probably used more towards 1-1/2 tsp. Word of caution: olive oil has a shelf life. Make sure that it has not gone rancid. If it smells good....it is good!!!
Good dressing! I'm trying to lower my carbohydrate intake, so this was a nice alternative to the sweet vinaigrettes that I usually go for.
Wonderful balance of flavors! I threw in about a tablespoon of grated parmesan, and it was perfect!
Very very tasty! I didn't really measure when I did this, but I used this as a basis for my vinagrette. also added some balsamic vinegar and a little bit of honey for balance. Instead of dijon mustard I used a little whole grain stout mustard I had on hand. I served this with a salad made with green leaf lettuce, apple, red pepper, red onion, tomatoes, feta, and poached chicken and it was absolutely delicious! Thanks!
The rating I gave for this recipe is for as it is written. I added a little more Dijon, about a tsp more and also a tsp of honey and it was amazing! I served it over a spinach salad (Spinach, tomato, red onion, black olives, hard boiled eggs and a little fresh grated Parmesan cheese, yum!
Waaaay too much garlic, and not much else. I love garlic, but reall, the balance is just out of whack with this one, and the garlic is horribly biting and overpowering.
This is a delicious vinaigrette. We have made it a number of times already, as is, and everyone in the family enjoys it. I've used it specifically on a couple of kale salads. On one of them, I left the garlic out because it would have clashed with some of the other flavors in the dish. It worked just as well without the garlic for that purpose.
Love it!! I you want to have more than one serving, double it!!