Creole Mustard Vinaigrette

This tasty vinaigrette comes from the Cookin' Cajun Cooking School in New Orleans. We love it, especially made with Steen's Louisiana Cane Vinegar. Serve it over salad greens, chopped purple cabbage and chopped golden peppers for a "mardi gras" salad.

• Ready In: 10 mins
• Yields: 1 cup

Ingredients

• 2  tablespoons creole mustard (or any grainy mustard)
• 2  tablespoons  cane vinegar (or cider vinegar in a pinch)
• 3⁄4 cup  vegetable oil

Directions

1. In a small bowl, whisk together mustard and vinegar.
2. Pour oil into mustard/vinegar mixture in a steady stream; whisking, until it is emulsified.
3. Serve over simple salad greens and/or your choice of chopped raw vegetables.
4. Refrigerate leftover dressing for up to one week.