Yields: (3/4 Cup)Posted by Sandra
INGREDIENTS
¼ cup olive oil
1 tablespoon dijon mustard
3 tablespoons red wine vinegar
Kosher salt and freshly ground pepper, to taste
METHOD
In a small nonreactive bowl (glass or ceramic), whisk together the dijon and red wine vinegar until incorporated, and then slowly drizzle the olive oil while whisking to form an emulsion. Once thickened, add kosher salt and ground pepper, to taste. - Enjoy!
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Tip: This is also an excellent marinade for poultry, fish, and shellfish.
1 comment:
This is a tangy and balanced vinaigrette that is my go-to for a variety of salads I make, including using this as a marinade for fish, shellfish, and poultry ;-)
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