Italian Vinaigrette
Italian Vegan servings4 addedOctober 2019
- ¼ cup red wine vinegar
- 1½ tablespoons Dijon mustard
- 2 teaspoons dried Italian herbs
- 2 small cloves garlic, minced
- 1 pinch sugar
- Kosher salt and freshly ground pepper
- ½ cup extra-virgin olive oil
- Whisk together the vinegar, mustard, herbs and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
Tips
- The dressing will keep, refrigerated, up to 1 week.