Easily our favorite dressing, this has many complex flavor layers. Its perfect for a chopped salad and stands up to protein with a fresh pop.
**BWBK tip: Use a blender bottle to make the perfect emulsified dressings.
1 cup of olive oil
1/4 cup of champagne vinegar (red wine or apple cider works well too)
1 tbsp of fresh minced garlic
1 tbsp Maille french dijon mustard
1 tbsp lemon juice
1 tsp of pink salt
WITH BLENDER BOTTLE
Put all the ingredients in a blender bottle and shake until dressing emulsifies completely.
Pull out of the fridge 30 minutes before use to allow oil to liquify.
Shake and dress salad.
Store in the fridge for up to a week.
Mix vinegar, salt, mustard, lemon juice and garlic until salt dissolves.
Whisk dressing while slowing adding oil to create an emulsification.