The Vinaigrette

Andi of Longmeadow Farm's Note:

I am of the belief that with this vinaigrette, you can and will eat anything. (With this on it). Even those brussels sprouts you don't want to eat. There is just "something" about a good vinaigrette as it mingles ever so gently with butter lettuces, spring salad mix, or spinach fresh from you garden. I have been known to put this stuff on everything, and now I keep a bottle available (if it lasts that long). Adapted from The Barefoot Contessa and her lovely wooden salad bowl.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 teaspoon Dijon mustard
• 1 teaspoon honey, clover
• 1 teaspoon minced fresh garlic
• 3 tablespoons champagne vinegar
• kosher salt & freshly ground black pepper
• 1/2 cup olive oil
• 1 (10 ounce) bag salad greens
• 1 (10 ounce) bag spinach, baby

Directions:

1. In a small bowl, whisk together the mustard, honey, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
2. Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Reviews

[Just_Ducky!!]

I couldn't find champagne vinegar anywhere so substituted a high quality white wine vinegar. I doubled the recipe in expectation of saving leftovers for salads all week but I think the Dijon mustard I just bought was very very strong and overpowered the vinaigrette. It was still nice and I love Dijon but with this brand I will have to cut back or double everything else except the mustard. Thanks Andi for a lovely recipe! Made and enjoyed for team Mischief Makers - ZWT #7 :D

[KimmieCat]

This is a delicious vinaigrette. I added to a garden salad with chicken and it was tasty. I think this would make a great base vinaigrette as well, if you have shallots or herbs to use up, try it in this. Made for ZWT7. Thanks Andi for a great recipe.

[ElleFirebrand]

This was VERY tasty! We used it on our "everyday salad," which includes leaf lettuce, pecans, feta, red onion, cucumber, grape tomatoes, strawberries. This time we also added some raspberries and arugula. The bite from the garlic and the mustard paired especially well with the sweet notes of the salad. Delicious! Made for ZWT 7.