- 1tbsp Dijon mustard
- 2tbsp red wine vinegar
- 200ml (7fl oz) extra virgin olive oil
- 100ml (4fl oz) walnut oil
Whisk together the mustard and vinegar with salt and freshly ground black pepper. Gradually add the oils, whisking all the time. If you prefer the dressing a little thinner, just add 1tbsp cold water. Check the seasoning and serve.
This French dressing works well with firm salad or used to dress warm green beans, chickpeas, grated carrots, steamed leeks or broccoli. It is also really good as a dip with crudités. It will keep for at least a week. Just make a batch, leave it in a screw-top jar in the fridge and give it the occasional shake.