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Source: The Working Family's Cookbook

Mustardy Red Wine Vinaigrette
A classic dressing, use this on tossed green salads and sliced tomatoes and onions.
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Serves: 2/3 cup
Prep Time: 5 minutes
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2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
Pinch of salt and pepper
1/2 cup olive oil




In a small bowl, whisk together the mustard and vinegar and season with salt and pepper to taste. Gradually whisk in the oil. The vinaigrette should be thick and emulsified.

VARIATIONS:

Substitute lemon juice for the vinegar or use 1 tablespoon of vinegar and 1 tablespoon of lemon juice.

Whisk 1 small clove of garlic, finely chopped, into the vinegar mixture, then add the oil.

Add 1 tablespoon of finely chopped fresh herbs such as basil, parsley, chives, tarragon or mint.

Add 1 teaspoon of finely chopped scallion.

Add 1 teaspoon of chopped capers.

Add 1 peeled, seeded, and chopped plum tomato.

Substitute white wine vinegar for the red wine vinegar.





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