Green Salad and Napa Wine Vinaigrette

This dressing is SOOOO good! I made it for the 1st time and loved it! (So good that I made a double batch)

Recipe

3 tablespoons sparkling wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon whole grain mustard
1/2 teaspoon minced garlic
1 extra-large egg yolk, at room temperature
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Baby salad greens for 6 to 8
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In a 2-cup glass measuring cup, whisk together the vinegar,
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Dijon mustard,
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whole grain mustard,
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garlic,
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egg yolk,
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salt,
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and pepper.
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Slowly whisk in the olive oil to make an emulsion. You should have about 2/3 cup vinaigrette. (So I whisked this and tried it and I felt it was a little to tart, so I added in honey and it took that edge off and actually make this dressing taste like a honey mustard dressing, so I suggest adding honey)

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When ready to serve, place the salad greens in a bowl and pour on enough vinaigrette to moisten. Serve immediately.
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2 thoughts on “Green Salad and Napa Wine Vinaigrette

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