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.
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.