Cookbook:Basic Vinaigrette

Traditionally, a 1:3 ratio of acid to fat is used in a vinaigrette. Mustard can keep it from separating.

Ingredients

 * 2 tbsp red wine vinegar
 * 6 tbsp extra-virgin olive oil
 * 2 tsp Dijon mustard
 * Salt, to taste
 * Pepper, to taste

Procedure

 * 1) Whisk together vinegar and mustard.
 * 2) Slowly stream in oil while whisking continuously.
 * 3) Taste and check for seasoning; adjust as desired.
 * 4) Toss with salad greens and serve.