- 2 tbsp dijon mustard
- 3 tbsp red wine vinegar
- 2/3 cup canola oil
- salt and pepper (to taste)
- Place the mustard, red wine vinegar, salt and pepper in a medium bowl.
- Gradually add the canola oil while whisking.
- Whisk until the dressing is emulsified.
I often double this recipe, so I have lots for the week.