My Nicoise Salad Dressing

This isn't authentic, and it doesn't come from anywhere. It's just a dressing I made up that I love to put on my Nicoise salads. It's best made a bit in advance so the herbs have some time to release their flavors.

• Ready In: 5 mins
• Serves: 6
• Yields: 3/4 cup

Ingredients

• 1⁄4 cup Dijon mustard
• 1⁄4 cup nonfat yogurt
• 2  tablespoons olive oil
• 1 -3  tablespoon water
• 1⁄2 teaspoon  herbes de provence
• 1  small garlic clove, sliced
• 2  anchovy fillets
• 1  tablespoon capers

Directions

1. Combine the mustard, yogurt, olive oil, herbs, garlic, anchovies, and one tablespoon of water in a blender or small food processor and blend until the garlic and anchovies are chopped up fine and you have a nice, smooth dressing. Add more water, if necessary, to reach your desired consistency. (Left overnight, dressing will thicken.).
2. Add the capers and process in pulses until the capers are chopped up and distributed.