VINAIGRETTE BASE – I – – red wine vinegar (60ml), Dijon-style mustard, fine sea salt, neutral oil (60ml, untoasted peanut is my favorite), extra-virgin olive oil (180ml), Place the vinegar and the mustard in a medium-sized bowl and whisk together.  Whisk in the salt, then slowly whisk in the oils.  Your vinaigrette is likely to be quite thick; if it is too thick for your liking, whisk in some warm water.  Taste for seasoning, and adjust accordingly. Transfer the vinaigrette base to a bottle or container of your choice, and reserve for those salad moments.  The vinaigrette doesn't need to be refrigerated, unless you don't plan to use it.; – [/wpurp-searchable-recipe]


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