Instructions: Place the mustard, garlic, and olive oil in a medium bowl. Add the vinegar whisking constantly to make a smooth liquid. Add the freshly minced herbs, salt and pepper, and mix well. Store in a salad cruet or tightly covered container in the refrigerator for up to a week.

Flavored Mustard: Lemon Dill Dijon; Raspberry Dijon; Orange Tarragon Dijon.

Notes: This smooth, flavorful vinaigrette is great drizzled over a mixed vegetable salad with blanched broccoli, cauliflower, mushrooms and spinach.

Add some artichoke hearts for a real treat. It works well on pasta salad or tossed with mixed greens.

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