Recipe information
Yield
makes 3/4 cup
Ingredients
1 tablespoon Dijon mustard
1 tablespoon balsamic or red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 garlic clove, minced
Kosher salt and freshly ground black pepper to taste
1/2 cup olive oil
Fresh chives or flat-leaf parsley
Preparation
Step 1
Whisk all the ingredients, except for the olive oil and chives, together in a bowl. Add the olive oil in a thin stream, whisking until combined. Add the chives.
Step 2
Drizzle the dressing over the salad.
From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.
Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
