Classic Vinaigrette for Greens
The best match for homegrown greens is a homemade vinaigrette like this one.
- Yield: Makes about 1/2 cup
Source: Martha Stewart Living, March 2006
- 2 tablespoons vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- 6 tablespoons extra-virgin olive oil
Whisk vinegar, mustard, and salt in a small bowl; season with pepper. Pour in oil in a slow, steady stream, whisking until emulsified. Use immediately or refrigerate in an airtight container up to 1 week; whisk before using.