Dijon vinaigrette

Makes about 1 cup

To make a creamy version, whisk about 4 tablespoons of mayonnaise in a bowl until it is smooth. Then whisk in the dressing a little at a time.

1	teaspoon coarse salt
1/2	teaspoon freshly ground black pepper
2	heaping teaspoons Dijon mustard
1/4	cup lemon juice
1/4	cup white wine vinegar
1/4	cup canola oil
1/4	cup olive oil

1. In a bowl, whisk the salt, pepper, mustard, lemon juice, and vinegar.

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

Sheryl Julian& Julie Riven