Ingredients
- 2 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 6 tbsp light olive oil
Method
- STEP 1
Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.
RECIPE TIPS
PERKING UP YOUR TOMATOES
Finely chop a few sun-dried or SunBlush tomatoes, then whisk with 2 tbsp vinaigrette. Pour over sliced fresh tomatoes and sprinkle with chopped fresh mint or basil before serving. (Recipe photographed above.)
Recipe from Good Food magazine, June 2006
