Honey Mustard Vinaigrette

This vinegrette sings its praises to escarole, chicory, radicchio or Belgian endive. Makes a great dipping sauce, too for crunchy veggies and crusty bread! From Eating Well.

• Ready In: 5 mins
• Yields: 1/2 cup

Ingredients

• 1  clove garlic, minced
• 1  tablespoon white wine vinegar
• 1 1⁄2 teaspoons Dijon mustard (coarse or smooth)
• 1⁄2 teaspoon honey
• 1⁄8 teaspoon salt, to taste
•  fresh ground pepper
• 1⁄3 cup extra virgin olive oil or 1⁄3 cup canola oil

Directions

1. Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl.
2. Slowly whisk in oil.