Classic Vinaigrette
Use a cruet with fitting stopper or a jar with a lid. Refrigerate up to 4 days or freeze up to one month. Ingredients:
5 ounces extra virgin olive oil. 100 ml
3 tablespoon red wine
2 teaspoons Dijon mustard
1/2 teaspoon clear honey
1/2 teaspoon salt flakes
Plenty.fresh ground black pepper
Directions:
Using a balloon whisk, continue whisk ingredients together until the dressing is emulsified. Makes 3/4 cup.
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