Prep Time 2-4 minutes
This is a versatile recipe. Experiment with different specialty vinegars. Your more acidic vinegars may need that pinch of sugar or honey.
8 ounces Vinegar (White Wine, Red Wine, or Balsamic)
2 teaspoons Dijon Mustard
3 teaspoons Cracked Pepper
2 teaspoons Salt
(Pinch of sugar for the White Wine, Red Wine Vinegar)
16 ounces Extra Virgin Olive Oil
Combine all ingredients EXCEPT the Olive Oil. While the machine is running slowly add the oil.
Chef Michael’s notes:
We use a medium food processor that will allow oil to be poured in slowly while the machine is running. If your vinaigrette does not come out the first time try adding the oil a little slower or even adding another teaspoon of Dijon. As always taste your vinaigrette and adjust the salt and pepper as needed.
For the Garnish:
Toss with your favorite mixed vegetables, croutons, toasted nuts, dry fruits to compose a salad like Chef Michael