This salad dressing tastes great on any type of greens. We suggest trying it on a mix of spinach and arugula topped with your favorite crumbled cheese and a bit of dried fruit for an elegant side salad that’s easy enough for weeknight dinners.
Recipe and photograph by Kimme Hargrove
1 tablespoon Chinese Hot Mustard (found in the Asian food section at the grocery store. Or use Dijon as a substitute.)
2 garlic cloves, minced
1/8 teaspoon crushed red pepper
3 tablespoons balsamic vinegar
½ cup olive oil
Pour all ingredients into a Mason jar, and shake vigorously until combined. Shake again before serving. Store in sealed container for up to four weeks.
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