- 2 teaspoons Dijon mustard
- 5 tablespoons champagne vinegar
- 3/4 cup grapeseed oil
- Diced shallots
- Crushed garlic
- Fresh herbs
- In a medium bowl, whisk together Dijon mustard and champagne vinegar. Drizzle in grapeseed oil, whisking constantly, and season with salt and pepper. Add diced shallots, crushed garlic, and fresh herbs and combine. Try it on pasta or grain dishes.
- Courtesy of Chef Andrew Swallow, of Mixt Greens in California