Simple Vinaigrette

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Recipe by Renee Shepherd
February 1998
from issue #13

Simple Vinaigrette

Makes enough for one salad
 
2 Tbs. good balsamic vinegar
5 Tbs. olive oil.
1⁄2 tsp. Dijon mustard
pinch of salt
6 or 7 grinds of black pepper

In a glass jar with a lid, combine the vinegar and olive oil with the mustard, salt and black pepper Put on the lid and shake well. The mustard will help emulsify the vinegar and oil. Shake again just before pouring over the salad and tossing.

To dress up the salad, sprinkle on some toasted pine nuts or freshly grated Asiago or Parmesan cheese.

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