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
Ingredients 1 tablespoon mayonnaise2 tablespoons Laurent de Clos Walnut Mustard (see below) or Dijon mustard1 clove garlic1/4 cup Cuisine Perel Late Harvest Riesling Vinegar (see below)1 cup extra-virgin olive oilSalt and freshly ground pepper
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