Ingredients
- Oil: 3 tablespoons extra virgin olive oil (or neutral oil like grapeseed or sunflower)
- Vinegar: 1 tablespoon wine vinegar (red, white, or Champagne)
- Mustard: 1 teaspoon Dijon mustard
- Seasoning: teaspoon salt and teaspoon freshly ground black pepper
- Optional: clove of finely minced garlic or 1 teaspoon of finely diced shallots
Instructions
Put all ingredients into a jam jar put lid on well and shake vigorously until combined, leave for 5 mins to infuse then shake again before dressing vegetables/salads.
