Ingredients
- 1 tsp Dijon mustard
- 2 tbsp red or white wine vinegar, or apple cider vinegar
- 1 small shallot, very finely chopped (optional)
- 6 tbsp extra virgin olive oil
- A pinch of sea salt and black pepper
- 1 tsp chopped fresh herbs (chives, tarragon or parsley), optional
Method
- Mix: in a small bowl or jar, mix the mustard, vinegar, shallot, salt and pepper.
- Emulsify: slowly whisk in the olive oil (or put the lid on the jar and shake hard) until thick and creamy.
- Finish: stir in the herbs, if using. Keeps for a week in a jar in the fridge; shake before using.
Why it's good for you: Dressing a salad with olive oil helps the body absorb the fat-soluble vitamins and carotenoids in the vegetables, and vinegar with a meal has been shown to soften the rise in blood sugar afterwards. A good vinaigrette makes eating more salad a pleasure. (Read more in Balancing the Sugar Seesaw.)
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