1/4 cup red wine vinegar or in the case of mache you can use a champagne vinegar
1/2 cup extra virgin olive oil (which I sometimes cut with an innocuous oil like canola since the Olive oil can be overpowering)
1/2 - 1 teaspoon Dijon mustard, to taste
1 small clove minced garlic
1/2 teaspoon salt
8-10 grinds fresh ground pepper
Whisk together the vinegar, salt, pepper and mustard, then drizzle the
oil in until it emulsifies. You can let this sit for about an hour and
strain out the garlic if you're a big sissy. I like the garlic.
Add to greens of your choice, like mache or arugula, and toss lightly until coated. Serve immediately.
- LN