The classic; a favorite dressing of mine.
2 tsp Grey Poupon Dijon mustard
2 Tbsp balsamic vinegar
6-10 Tbsp extra virgin, cold pressed olive oil
Freshly ground black pepper to taste
Whisk together the Dijon and vinegar. Drizzle olive oil in a slow stream and whisk with a fork or wire whisk until dressing thickens. Season with black pepper. You can add very finely minced garlic and green onions, and some fresh herbs as well, to make it more gourmet.
Thursday, June 7, 2007
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