Classic Vinaigrette
from “Food Network Magazine”
Basics Vegan added2020
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- pepper, to taste
- ⅓ – ½ cup extra-virgin olive oil
- Whisk together red wine vinegar, Dijon mustard, salt and pepper.
- Gradually whisk in olive oil.