This is my favorite dressing now! It was recommended to me by my boss, and it's so fresh and yummy and so easy to make! I hope you like it too! Note: The original recipe calls for 1 extra-large egg yolk, but I don't care for raw eggs, so I leave it out, which the recipe says is fine to do. I just added it as an option.

Ingredients

4 serv.

tablespoons champagne vinegar↗3 tablespoons
teaspoon Dijon mustard↗1⁄2 teaspoon
teaspoon minced fresh garlic1⁄2 teaspoon
teaspoon kosher salt↗3⁄4 teaspoon
teaspoon fresh ground black pepper↗1⁄4 teaspoon
cup olive oil (I use Tasso brand)↗1⁄2 cup
extra-large egg yolk, at room temperature (optional)1

Step-by-step instructions

1
In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using).
2
While whisking, slowly add the olive oil until the vinaigrette is emulsified.
3
Toss salad with enough dressing to moisten and serve immediately.

Source: food.com

Original recipe ↗

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