- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and black pepper, to taste
- ½ cup extra-virgin olive oil
Whisk all ingredients — except for the olive oil — in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened. This will emulsify your salad dressing so the oil and vinegar will not separate. Store in a tightly closed container in the refrigerator for 3–4 days.
Photography by Bill Nellans
Food styling by Jennifer Nellans