2 TB red wine vingegar
1 TB Dijon mustard
kosher salt and freshly ground black pepper
6 TB olive oil
Whisk together vinegar mustard and generous pinch of salt in a small bowl.
Gradually whisk in the oik starting with a few drops and then adding the rest in a steady stream to make a smooth slightly thick dressing.
Whisk in a couple turns of fresky ground pepper.
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