I love, love, love this vinaigrette! It’s incredibly fast and easy to make and tastes amazing on any salad. It has easily become one of our all time favorites.
Dijon Vinaigrette
Yield 1 cup
Recipe from Martha and Jack of AFamilyFeast.com {originally adapted from The Silver Palate Cookbook}.
Ingredients
- 1 tablespoon Dijon mustard
- 4 tablespoons red wine vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Minced parsley and/or snipped fresh chives to taste
- 1/2 cup extra virgin olive oil
Instructions
- In a small bowl, thoroughly whisk together the mustard, vinegar, sugar, salt, pepper, and herbs.
- Add the olive oil and blend using an immersion blender {or your super fast arm} until the dressing is completely combined and slightly thickened.
- Cover the dressing until you’re ready to use it and store it for up to a week at room temperature. {Storing the dressing in the refrigerator will cause the dressing to congeal after 2 days.}
{My current favorite salad! Spring mix greens with red onion, pecans, goat cheese, and dried cranberries.}