This slightly sweet salad dressing allows me to indulge in two of my favorite ingredients, walnut mustard and late harvest Riesling vinegar. Even with Dijon mustard and any fruit-flavored vinegar, you'll get a great vinaigrette.
Servings: Makes 1 1/2 cups
  • 1 tablespoon mayonnaise
  • 2 tablespoons Laurent de Clos Walnut Mustard (see below) or Dijon mustard
  • 1 clove garlic
  • 1/4 cup Cuisine Perel Late Harvest Riesling Vinegar (see below)
  • 1 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • Directions
    Put the mayonnaise, mustard and garlic in a blender and process until smooth. Add the vinegar and process to combine. With the blender running, slowly add the olive oil in a steady stream until the dressing thickens. Season to taste with salt and pepper. (The dressing can be prepared up to 3 days ahead, covered, and refrigerated.)

    Recommended ingredients: Laurent de Clos Walnut Mustard and Cuisine Perel Late Harvest Riesling Vinegar are available at specialty food stores and by mail order:

    The Mustard Museum
    100 West Main Street
    Mount Horeb, Wisconsin 53572
    (800) 438-6878


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