3 T champagne vinegar or white wine vinegar
1/2 t Dijon mustard
1/2 t minced fresh garlic (I thaw pre-minced cubes from Trader Joe's freezer aisle)
1 egg yolk at room temperature
3/4 t salt
1/4 t fresh ground pepper
1/2 C good olive oil
Whisk vinegar, mustard, garlic, yolk, salt and pepper. While whisking, slowly add olive oil until the vinaigrette is emulsified. Serves 6-8. (Serve salad with crostini brushed with olive oil and topped with goat cheese, toasted for 8-10 minutes in the oven. Optional fine ground pepper on salad and goat cheese crostini.)
From Ina Garten, Barefoot in Paris
(mahalo to ST and JT for this Christmas gift)
