1 teaspoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper
In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper. Toss the green salad with the vinaigrette and serve. Can serve with my Velvet Scrambled Eggs with Fresh Herbs.