Creamy Dijon Vinaigrette

Dijon mustard traces its origin back to Dijon, France, but it can be made anywhere in the world (unlike champagne), as long as it is prepared in accordance with the French guidelines.

Dijon mustard is a versatile kitchen staple that goes well beyond sandwiches.  For instance, you can use it in marinades (it makes a great marinade for salmon), appetizer (Bon Appetit magazine's September 2012 issue features a yummy mustard-mascarpone bruschetta), pasta (I use it to make a basil carbonara), and salad dressings.

This dressing has a nice tang that is balanced out with the honey.  Add this savory dressing to some spring greens with fresh vegetables and some Parmesan-Reggiano slivers, and you have a gourmet restaurant style salad!

Creamy Dijon Vinaigrette
Yields 3/4 cup

Ingredients:
1/4 cup red wine vinegar
1/2 cup vegetable oil
2 tbsp. exctra-virgin olive oil
1 tbsp. Dijon mustard
1 tbsp. honey
1/2 tsp. kosher salt
1/2 garlic clove
Freshly ground black pepper, to taste

Directions:
Pulse ingredients in blender until well combined.

Source: Adapted from Bon Appetit (September 2012)