I love this dressing. It is my standby dressing I make whenever I need a green salad. It is full of flavour and scrumptious enough to use as a dip to dunk raw vegetables in.
All you need is some salad leaves and a handful of tomatoes and you have a really delicious green salad. If I can, I’ll add either some finely sliced shallots, sliced roasted almonds, bacon, crumbled feta, sliced avocado, halved boiled eggs or anything that takes my fancy.
If you don’t have any white balsamic vinegar then you can just use white wine vinegar. I’ll use whatever one is within closest reach. The quantities below should make enough dressing for a couple of salads.
dijon salad dressing
1/3 cup extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon white balsamic vinegar
1 teaspoon Dijon mustard
1/2 clove garlic, crushed
1 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper
Combine all the ingredients in a bowl and whisk until emulsified. Or just pop all the ingredients in a jar and shake.
It will keep well in the fridge for a couple of weeks.