A finely balance dressing for a simple green salad. To dressing a green salad make sure the leaves are dry, add the dressing to the base of the bowl and toss. Always dress a green salad immediately before serving, otherwise you get soggy leaves.
- 2 tbsp Dijon mustard
- 100 ml red wine vinegar
- 100 ml olive oil
- 100 ml Rapeseed oil
- Season with salt and pepper
- Put all the ingredients into a screw top jar and shake vigorously.
- Stored in the fridge.
- The dressing will keep for a week.