Name: Perfect Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Ingredients: 2 tablespoons Dijon mustard; 0.333 cup champagne vinegar, or other mild-flavored vinegar such as rice-wine vinegar; 1 cup extra-virgin olive oil; 0.5 teaspoon coarse salt; 0.25 teaspoon freshly ground pepper, plus more to taste

Prep Time:

5 mins

Total Time:

5 mins

Servings:

11

Yield:

Makes 1 1/3 cups

When you need a simple dressing that won't overpower the flavor of your greens, our Perfect Mustard Vinaigrette recipe has your back. Tangy from Dijon mustard and champagne vinegar, silky from a generous cup of olive oil, and seasoned simply with salt and pepper, this golden-hued vinaigrette is one you'll want to keep in your back pocket. (It’s also incredibly easy to pull together.)

Because it contains so few ingredients, we recommend using a good Dijon mustard and olive oil. Use it on something as simple as mixed greens or drizzle it over a Cobb or Nicoise salad—this dressing can seriously do it all.

Tips for a Perfectly Dressed Salad

These few key moves can transform an ordinary salad to one that deserves attention:

Dry Your Greens

Starting with super dry greens will help the dressing cling to every bite instead of slipping off and pooling at the bottom of the bowl. It can also keep the leaves from wilting or feeling oily. A salad spinner is your best bet, but if you don't have one, lay washed greens on a kitchen towel, roll it up, and gently squeeze to absorb moisture. You can also line a baking sheet with paper towels, arrange greens on top, and let them air-dry naturally.

Don't Overdress

When dressing greens, drizzle a bit of the vinaigrette around the outside of the bowl, then toss and taste, adding more as needed. Adding it this way—rather than straight in the middle—makes it easier to evenly distribute the dressing and keep it from pooling in the bowl.

Season Before Serving

Even if your dressing is well seasoned, it's always a good idea to taste your salad after tossing to make sure the greens are seasoned properly. A little salt and pepper before serving can go a long way.

For a less rich flavor, you can swap in a neutral oil like vegetable or canola oil, or use light olive oil instead.

Ingredients

2 tablespoons Dijon mustard
⅓ cup champagne vinegar, or other mild-flavored vinegar such as rice-wine vinegar
1 cup extra-virgin olive oil
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper, plus more to taste

Directions

Combine mustard and vinegar:

In a small bowl, whisk mustard and vinegar together.
Whisk in oil until emulsified:

Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified.
Season with salt and pepper:

Add the salt and pepper; season with additional salt and pepper if desired.

Variations

If you'd prefer a sweeter vinaigrette, try whisking in a teaspoon or two of honey before adding the oil. For added freshness, stir in some finely minced herbs like chives, parsley, thyme, or tarragon at the end. For even more punch, swap out the champagne vinegar for red-wine vinegar or balsamic.

Storage

Stored in an airtight container in the refrigerator, this vinaigrette will keep for up to 1 week. Before serving, let refrigerated vinaigrette come to room temperature, then whisk or shake to recombine.