Bistro-Style Mustard Vinaigrette

America's Test Kitchen; serve on sturdy greens such as romaine and escarole.

• Ready In: 10 mins
• Yields: 1 cup

Ingredients

• 3  tablespoons red wine vinegar or 3  tablespoons white wine vinegar
• 3  tablespoons  whole grain mustard
• 1  shallot, peeled
• 1  small garlic clove, peeled
• 2  teaspoons fresh thyme
•  salt
•  ground black pepper
• 3⁄4 cup extra virgin olive oil

Directions

1. Process vinegar, mustard, shallot, garlic, thyme, ½ teaspoon salt, and ½ teaspoon pepper in a blender until shallot and garlic are finely chopped—about 15 seconds.
2. Keep blender running and add oil; continue to process until smooth and emulsified—about 15 seconds.