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Method :
In a small bowl, whisk together the
mustard, salt, and pepper. Whisk in the vinegar and then the oil to form
a smooth dressing. Taste for seasoning; add more vinegar if the dressing
tastes too oily, more oil if the dressing is too tart. Vinaigrette can
be refrigerated in a covered jar for up to 1 week. Shake or whisk to
demulsify.
Makes about 1/4 cup
A vinaigrette is the simplest, most
versatile salad dressing of all. It goes with everything from tossed
greens and chicken salad to roasted vegetables and shrimp. The recipe
doubles or triples easily.
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