Prep 3 mins
Cook 0 mins
This is great over a nice fresh green salad. It's easy to put together and the ingredients are ones that you would usually have on hand. We don't like a lot of dressing so this would serve 4 for us. If you like more, this may serve 2. Enjoy!
- 14.79 ml Dijon mustard
- 14.79 ml red wine vinegar
- 44.37 ml extra virgin olive oil
- 0.25 ml sugar
- salt and pepper
- In a small bowl, mini blender or mini food processor, whisk or blend Dijon and vinegar until smooth. Add oil, sugar, salt and pepper and mix until completely emulsified. Taste and add more sugar, salt or pepper to taste.
- Serve immediately.
A nice, tangy vinaigrette. My Dijon was garlic and herb which gave it a nice subtle complexity. I did feel like it needed more oomph, so in keeping with the French theme, I added some Sunny Paris seasoning from Penzey's which has chives, shallots, chervil, basil, tarragon and dill. Yum. Thanks for sharing! Made for ZWT8 for Team Jammin' Jazzberries.
Hi Nif! Your vinegrette was great with a salad of mixed vegetables: green salad, roasted red bell peppers, roasted mushrooms, bleached broccoli and egg! Really yammi!
Usually I never add sugar, but for this recipe I did it with the half amount. We all liked it!