Red Wine Vinaigrette

Ingredients

• ¼ cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• Salt and black pepper, to taste
• ½ cup extra-virgin olive oil 

Cook

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.