Oliveau Salad Dressing

Traditional French Dressing -- This recipe was handed down to me from my mother born in Brittany, France to which I've added a slight variation. Lends itself to dressing freshly cooked asparagus, artichokes, etc.

• Ready In: 20 mins
• Serves: 6
• Yields: 1 cup

Ingredients

• 2  cloves garlic, minced
• 2  tablespoons Dijon mustard
• 1⁄2 teaspoon  celery salt
• 1  dash sea salt
• 1  dash  freshly ground pepper
• 2  tablespoons  balsamic vinegar
• 1  tablespoon wine vinegar (or boutique vinegar)
• 1⁄2 cup extra virgin olive oil

Directions

1. Place minced garlic, mustard, celery salt, s&P, vinegars of choice in bowl.
2. Very slowly whisk in olive oil until emulsified (thick and creamy).
3. Place in glass container.
4. Can be refrigerated for 2 weeks and brought to room temperature prior to dressing salad.
5. Note: Dressing can be used as a base to which any blue cheese can be added.