Easy Vinaigrette for a Green Salad

1/2 tsp. French mustard
1 tsp. sugar
salt and freshly ground black pepper
2 Tbsp. wine vinegar
10 Tbsp. olive oil
1 clove garlic, crushed
chopped fresh herbs, optional

Mix the mustard with the sugar, then add the seasonings and vinegar, mixing well.  Add the oil, whisking in, and use immediately or whisk again before using.  It will keep in a screw-topped jar in the fridge, ready to be shaken for use.

So, this "Year of Food" thing that I'm doing in 2013 means that every few months or so, we dive into a new regional cuisine.  On a recent post, I shared our fancy Indian dinner we had that wrapped up the first culinary experiment.  That means that we are now in French mode around here, and this little cookbook is already helping us out!  While I have yet to tackle any of the fussier dishes that French cuisine is known (and feared) for, I've been enjoying what this cookbook has to offer.  And, it really is little ... it's literally the size of a postcard.

I'm a fan of the homemade salad dressing.  This recipe makes a subtle and tasty vinaigrette - here's a note in the book about it:  The traditional vinaigrette is one part vinegar to three parts oil with only salt and pepper for seasoning.  For many people that is slightly too acidic and the following version uses more oil and a touch of French mustard and sugar.  The only essentials are to have a first class wine vinegar and oil.  Only sufficient dressing to gloss each salad item should be used; apply and toss immediately before eating.

I got this cookbook from a new book site I joined recently called PaperBackSwap.  It is a useful book exchange program where you "earn" credits for offering books, and "spend" credits when you request books from others.  If you're interested, I'll put in a shameless plug here ... I get credits for referring people.