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Traditionally, a 1:3 ratio of acid to fat is used in a vinaigrette. I add mustard to keep it from separating.
- 2 tbs red wine vinegar
- 6 tbs extra-virgin olive oil
- 2 tsp Dijon mustard
- Salt and pepper, to taste
- Whisk together vinegar and mustard. Slowly stream in oil while whisking continuously. Taste and check for seasoning; adjust as desired. Toss with salad greens and serve.