2 tablespoons Dijon mustard
4 tablespoons white wine vinegar
2 cloves garlic, chopped
1/2 cup fresh basil, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup olive oil
1. Combine all ingredients in immersion blender cup and blend until smooth. Serve with tomatoes, mozzarella, or other salads.
This recipe is from The Perfect Pantry. I served the dressing over awesome local tomatoes (maybe the last ones of the season) and fresh mozzarella. Then I ate the leftover dressing over the remaining chopped up tomatoes since I couldn’t get enough of it! The dressing has tons of great flavor and would be great in a pasta salad as well.
Shown here with Grilled Butter Pesto Chicken.