Monday, May 17, 2010

Dijon vinaigrette salad dressing

All this talk of lettuces reminds me that we have some fresh baby spinach in the fridge. Spinach salad with bacon and Great Hill Dairy blue cheese tossed in this dressing might be my idea of a perfect spring meal. It inspires me to scale the highest heights of sheer gluttony. By the way, Great Hill Dairy's raw, unhomogenized blue cheese made in Marion, MA, 50 miles south of Boston, is an incredibly fruity, flavorful, palate-delighting blue cheese. You can buy Great Hill blue at Russo's.

Will's Dijon vinaigrette salad dressing
1 Tbsp Dijon mustard
3/4 Tbsp red wine vinegar
1 garlic clove, minced
1 pinch salt
1 pinch black pepper
4 Tbsp vegetable oil
1 Tbsp balsamic vinegar

Whisk the mustard, red wine vinegar, garlic, salt, and pepper together in a small bowl. Whisk in the oil in a slow, steady stream to make an emulsion. Whisk in the balsamic vinegar. Can be made ahead and refrigerated until needed.

Note: If the garlic cloves are large, use a half clove.

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