Red Wine Mustard Vinaigrette - cooking recipe

Ingredients

1 tablespoon Dijon mustard, preferably Grey Poupon
3 tablespoons good-quality red wine vinegar
1/2 teaspoon fine sea salt
5 tablespoons good-quality olive oil

Preparation

Combine mustard, vinegar, and salt in a small bowl, and whisk to combine. Add the oil one or two tablespoons at a time, whisking continuously to emulsify.
Taste to correct vinegar-oil balance, if necessary, and toss with your favorite salad ingredients. The dressing will keep for up to two weeks in an airtight container in the refrigerator.