This is a tangy vinaigrette–wonderful on mixed greens, tomato, onion and cucumber salads. It’s also good if used sparingly over steamed veggies
- 1/2 cup extra virgin olive oil
- 1/2 cup white balsamic vinegar
- 1 clove crushed garlic
- 1 teaspoon ground mustard
- 1 pinch salt
- ground black pepper to taste
- In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.