French-Style Mustard Vinaigrette for delightful green salads

French-Style Mustard Vinaigrette for delightful green salads

Vinaigrettes -- salad dressings -- containing some mustard  are common in France and nearby parts of Switzerland, and are wonderful on uncomplicated leafy green salads. The mustard used is the Dijon type not the yellow hot dog mustard, which contains turmeric.

Here is the dressing I make that was patterned  after the mustard vinaigrette served at the Left Bank restaurant in Saranac Lake, NY, where our family vacations in the summer. At that French-owned restaurant their summer salad is made with crispy frisée endive. But the dressing works well on any salad greens. 

The recipe makes a little over a pint. It will store well in the fridge for a week or more.

1/2 cup Dijon mustard (Left Bank uses whole grain mustard and purees it)

1/2 cup water

6 tablespoons mayonnaise

6 tablespoons white wine vinegar or white vinegar

2 tablespoons sugar

2 teaspoons salt

1 teaspoon black pepper

2/3 cup blended oil

1/3 cup olive oil

 

Mix well with small whisk.