garlicky, mustardy red wine vinaigrette
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This dressing is one that I make a lot of at once, and then keep in the refrigerator to use all the time. It keeps really well, is yummy and creamy without any eggs or cream in it (mustard is the emulsifying agent), and is great on salad greens, but also on broccoli, or green beans, or other veggies. Top the salad with toasted green pumpkin seeds if you like, or with edamame beans, as in the photo. You can see how beautiful it is when you use red and green leaf lettuce together!
6 tablespoons red wine vinegar
2 tablespoons Dijon mustard
4 medium cloves garlic, chopped coarsely
1 teaspoon sea salt or kosher salt
1-2 tablespoons honey
½ cup extra-virgin olive oil
Put first 5 ingredients in a blender and blend until completely smooth. Slowly pour in oil to make a creamy emulsion. Taste and season with more salt or honey if it needs it.
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