Balsamic-Mustard Vinaigrette (ATK)

By hmp13

Makes about 1/4 cup, enough to dress 8 to 10 cups lightly packed greens.

It is important to use high-quality ingredients in this recipe. This dressing is best on assertive greens. For a hint of garlic flavor, rub the inside of the salad bowl with a clove of garlic before adding the lettuce.

Ingredients

• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons very finely minced shallot
• 1/2 teaspoon regular or light mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 teaspoon chopped fresh thyme leaves
• Salt and ground black pepper
• 3 tablespoons extra-virgin olive oil

Preparation

Step 1

Combine vinegar, shallot, mayonnaise, mustard, thyme, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.

Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.