Instructions: Notes: The flavor of the dressing is influenced by the type and amount of mustard used. I use either Jim Beam Dijon mustard (scant measure) or Gulden Spicy Brown mustard (generous measure).
Regular balsamic vinegar results in a brownish, rather unappetizing color. White balsamic vinegar helps the color buts costs much more. Of course, only mixed with salad greens, the color disappears. Your choice.
Diluting the vinegar with a little water makes for a mellower flavor, although i prefer sharp dressings myself.
You can cut the oil in half if you wish, but make sure you use a top quality flavorful extra virgin oil. If desired, replace the omitted oil with water.
Place ingredients in a 1 1/2 cup screw top bottle. Shake to mix and let sit at room temperature for at least 30 minutes before using.
Store in the refrigerator. Since the mustard acts as an emulsifier, the dressing will not separate (or will separate only a little), but it will thicken when refrigerated. Shake it before serving to loosen things up.
Yield: 1 cup
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