Dijon Vinaigrette

I first started making my own dressing after returning from France in early 2006- Pamela makes her own and it is SO GOOD! This recipe is a combination of one of her recipes and a recipe I got from Salud.

Dijon Mustard Vinaigrette

1 Tablespoon Dijon mustard

2 Tablespoons Red wine vinegar

salt and pepper

1 shallot, finely diced (optional)

1/3 cup canola or olive oil

Blend mustard and vinegar. Season with salt and pepper. Add diced shallot. Slowly add oil, stirring constantly. Toss with greens in large bowl; or serve on the side.

Here are some of Pamela's other combos:

-red wine vinegar + half olive oil + half canola oil

-balsamic vinegar + olive oil + 1 garlic clove, crushed (esp good on tomatoes)

-lemon juice + canola oil + 1 garlic clove, crushed + chopped shallot (or red onion) if desired (for asparagus, avocados, grated carrots or Greek salad)