A vinaigrette takes a minute or two to make. Usually I make a whole jar at once but yesterday I just wanted to make enough for my micro green salad.
You can use all cider vinegar or sub in Champagne or white wine vinegar if you do not have Vermouth vinegar, but I highly recommend finding a jar.
As for the Camp Mix feel free to just use salt and pepper. Some fresh minced garlic, onion, or shallot can go in too if you have the extra minute to mince. Lastly, feel free to toss in a pinch of fresh or dried herbs if you are feeling ambitious.
Dip your fork in the mustard… that’s all you need.
Then, add a splash of each vinegar. About 1 tsp. total.
Add a teaspoon or two of olive oil. (I poured a bit too much in this photo)
Add a shake of Camp Mix or salt and pepper.
Whisk it all together with the Dijon coated fork. Toss your greens (micro or not) on top of the dressing and mix to cost them lightly.
Since I added too much olive oil I poured out 1/2 my vinaigrette to save for tomorrow. It’s fine in the counter for a day or so.
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