A MUSTARD VINAIGRETTE
Thursday, June 25, 2015
(makes upto half a cup)
A Mustard Vinaigrette
2 Tbsp – Balsamic vinegar
1 tsp – Dijon mustard
1/3 cup – Extra virgin olive oil
To taste – Sea salt
To taste – Pepper
Combine vinegar and mustard in a small bowl.
Gradually add the oil whisking continuously until well combined.
Season with salt and pepper.
Blitz it in a blender and use it.
Storing:Can be stored in the refrigerator for four days.
Before using it, bring the vinaigrette to the room temperature.
Tap on the underlined for the recipe of GREENS ORANGE, HONEY-GLAZED WALNUT AND FETA SALAD.