Vinaigrette

Method

"The key to a vinaigrette that it is neither drowned in a heavy, fruity olive oil or acidic with too much vinegar is balance. Use a ratio of 3 to 4 parts oil to 1 part vinegar.” –James Beard

• 6 tablespoons fruity olive oil
• 1 1/2 tablespoons vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 clove garlic
• Dijon mustard, to taste

Whisk all ingredients together until well blended. Taste before adding additional vinegar.

Yield

1/4 cup