Serves: 4-6 servings
This is my preferred dressing for salad leaves. With a bit of vigourous shaking or whisking the mustard emulsifies the oil and vinegar and produces a dressing which clings to the salad leaves. Sometimes I like a simple drizzle of an aged balsamic vinegar and very fruity olive oil but not for delicate leaves. You can add a peeled garlic clove for extra flavour but remove it after a maximum of 48 hours or there is a risk of contamination from the bacteria C.botulinum. I have a vinaigrette bottle from the Oxo Good Grips which is perfect for making, storing and pouring dressings.
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon caster sugar
- 4 tablespoons extra-virgin olive oil
- Place all the ingredients in a jar and add a little salt and ground black pepper. Screw on the lid tightly and shake until the vinaigrette is thick and creamy.