INGREDIENTS

  • 3 tablespoons champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon minced fresh garlic
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 cup olive oil (I use Tasso brand)
  • 1extra-large egg yolk, at room temperature (optional)

DIRECTIONS

  1. In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using).
  2. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  3. Toss salad with enough dressing to moisten and serve immediately.