This recipe for mustard vinaigrette is based loosely off of a recipe I recently heard on NPR. I really enjoy whole grain mustard and a little white wine for consistency so I added those two and came up with my own combination. Here’s how it goes:
Ingredients:
1 Tbs whole grain mustard
2 Tbs Dijon mustard
2 medium size cloves of garlic (or one LARGE)
2-3 tsp white wine (just make sure the dressing doesn’t get to runny)
1/3 of a cup of good olive oil (the olive oil should taste good on it’s own. Add more or less oil for consistency.)
Salt and pepper to taste
Directions:
With the blender attachment on a stick blender, blend olive oil and garlic together until smooth.
Then blend Dijon mustard and white wine.
Switch to the whisk attachment (or use a hand whisk) and whisk in whole grain mustard and salt/pepper to taste.
Refrigerate before use.
We have been using this vinaigrette for a couple weeks now. It is great on salad greens, cold green beans, and chicken.
