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
- Whisk together vinegar and mustard.
- Slowly stream in oil while whisking continuously.
- Taste and check for seasoning; adjust as desired.
- Toss with salad greens and serve.