Prep: 5 minutes.
This recipe goes with Prosciutto and Orange Salad with Comté and Toasted Pecans
Yield: Makes 1/2 cup
- 2 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 6 tablespoons olive oil
- Sea salt, to taste
- Freshly ground pepper, to taste
- Stir together mustard and vinegar in a small bowl. Gradually whisk in oil until well blended; add sea salt and pepper.
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