A savory and tangy mustard vinaigrette that's delicious served over any green salad.
¼cupextra-virgin olive oil
¼cupred wine vinegar
1tablespoonwhole grain Dijon mustard
1small clove garlic,grated
Kosher salt and black pepper to taste
Add all vinaigrette ingredients to a liquid measuring cup or small bowl. Whisk together until emulsified.
Season with salt and pepper to taste.
Store in an airtight container in the refrigerator for up to 1 week.
Mustard Vinaigrette can be made up to 5 days ahead of time. Store in an airtight container in the refrigerator.Use a vegetable peeler to get large flat shaves of Pecorino.For easy prep and storage, make the vinaigrette in a ball or mason jar. Add all the ingredients to the jar, secure the lid and shake until emulsified. Just pop the jar in the fridge until ready to use.