Balsamic vinaigrette

Makes about 1 cup

There's much more vinegar in this dressing than the usual ratio, and it can handle sturdy greens like arugula. It's also good drizzled on green beans or on beans with flaked tuna in a simple Nicoise salad.

1	teaspoon coarse salt
1/2	teaspoon freshly ground black pepper
2	teaspoons Dijon mustard
1/3	cup balsamic vinegar
2/3	cup olive oil

1. In a bowl, whisk the salt, pepper, mustard, and balsamic.

2. Slowly whisk in the oil until the dressing emulsifies. Store in a screw-top jar in the refrigerator for up to 1 month.