Dressing- Mustard & garlic dressing

By wtaylor

Ingredients

• 1/4 c. freshly squeezed lemon juice
• 1/4 c. white wine vinegar or rice vinegar; try to avoid plain white vinegar because it's too strong here
• 2 green onions, firm parts only, trimmed of the white "furry" ends
• 4-5 cloves of garlic
• 1/2 tsp. Kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. sugar or honey
• 2 Tbsp. coarse grain mustard (or Dijon, but Dijon has a very distinct, mustard-y aftertaste that some of my tasters weren't crazy about)
• 1 c. canola oil

Preparation

Step 1

In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions, or stay tuned for next Monday's recipe! If possible, refrigerate the dressing for a few hours before serving.

If you prefer a more "rustic" vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving.