Creamy Mustard Vinaigrette
This vinaigrette gets its body from a generous six tablespoons of Dijon mustard, which makes it far thicker than the usual oil and vinegar mix. The mustard holds the oil in suspension, so the dressing clings to leaves instead of pooling at the bottom of the bowl. A spoonful of honey softens the sharpness, and it pairs well with dried cranberries and bell peppers.
Instructions
Put the Dijon mustard, vinegar, honey, and a little of the salt and pepper into a bowl. Stir until the mixture is smooth and the honey has fully blended in.
Measure out the olive oil and add it a little at a time while stirring. Keep mixing until all the oil is absorbed and the dressing looks thick and uniform.
Taste the dressing and add more salt and pepper if it needs it. Stir once more, then toss it with your salad.
Make it personal.
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