Lemon Mustard Vinaigrette

"Cucumber ... tho' very cold and moist, the most approved sallet alone, or in composition, of all the vinagrets, to sharpen the appetite." — Evelyn's Acetaria, 1699

I love old cookbooks and treatises on food, and vinaigrettes are one of the oldest dressings around.

The history books also recommend a tasty vinaigrette on your mushroom salads, "cold viands," calf's heads, what have you. The point being, don't limit yourself to green salads. (Great on pasta salad or potatoes!)

This vinaigrette is tart but smooth, and will wake up anything you drizzle it over.

Ingredients:

1/4 cup lemon juice

1 Tbsp Balsamic vinegar (or try apple cider vinegar or another dark, flavorful vinegar if that’s what you’ve got)

2 Tbsp. Lusty Monk Original or Honey Mustard (If you like a little sweetness, use the honey mustard. If you only have the original mustard, you can sweeten it with a teaspoon of honey if you so desire. I like it without any sweetener.)

2 cloves garlic, minced

Salt and black pepper to taste

3/4 c olive oil

Directions:

Add all ingredients except olive oil in a jar with a secure lid (grab that Mason jar) and shake well. Gradually add olive oil, stirring briskly with a fork, until it starts to thicken slightly. After all the olive oil is in, put the lid on the jar again and give it another few healthy shakes. Serve immediately. Will keep in the fridge for 5 or 6 days. If you refrigerate it, let it get back to room temp again before you use it.