Name: Classic Vinaigrette
Yield: Makes about 1/3 cup vinaigrette, enough for about 14 cups of greens
Ingredients: 2 tablespoons Dijon mustard; 2 to 3 teaspoons red wine vinegar; 3 tablespoons bland oil such as sunflower; 1 tablespoon extra-virgin olive oil; Salt and pepper

This vinaigrette is delicious as is, though it can serve as a base as well. Add minced shallot or garlic, minced fresh herbs, lemon zest and juice, cracked black pepper. Use it with grated carrots or beets, fresh tomatoes, or any other vegetable mixture.

Recipe notes

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