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Classic Vinaigrette

Select your favorite lettuce greens. My personal favorites are watercress, arugula and Belgium endive, but any lettuce will work with this simple and really delicious vinaigrette. If you decide on the endive, prepare a bowl of ice water. Cut off bottoms and remove leaves. Wash, pat dry, chop and place in ice water until finished chopping. Remove, pat dry and  add to salad bowl.

3 tablespoons white wine vinegar

1/4 teaspoon honey

1 tablespoon Dijon mustard

3/4 cup extra virgin olive oil, or a combination of olive oil and vegetable oil. I like expeller pressed, organic canola oil

salt and freshly ground black pepper

In a small bowl whisk the vinegar and honey with the mustard until mustard dissolves. Slowly in a thin stream add oil whisking constantly until oil is completely incorporated. Season with salt and pepper

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