I use this vinaigrette on a simple garden salad or Greek salad. I believe the simplicity of the vinaigrette allows the fresh ingredients in the salad to shine.
Ingredients
1/2 cup extra virgin olive oil
2 cloves of garlic, minced (approximately 2 teaspoons of minced garlic)
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon Kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon honey, optional
Equipment Required
Jar with lid or another suitable container to mix the dressing. I use this Oxo Salad Dressing Shaker.
Directions
Shake the olive oil and the garlic in the jar or shaker.
Add the remaining ingredients; shake to combine.
This vinaigrette can be stored, covered and refrigerated, for three to four days. If you're planning to make it ahead of time, remove it from the refrigerator about one hour before serving. Give it a good shake to combine the ingredients again, and dress your salad.
Note: You could also make this dressing in blender, food processor, or large jar with an immersion blender. Add all the ingredients except the olive oil. Mix/blend to combine. With the motor running (or immersion blender on) stream in the olive oil slowly to form an emulsion. I don't bother with this method because I hate washing my blender AND I find the dressing mixes well enough in a jar. You're not looking for a permanent emulsion like a homemade aioli or mayonnaise - you just need it to hold together long enough for you to dress the salad!
