SIMPLE MUSTARD VINAIGRETTE
This is always on rotation in my house; I make it at least 5x a week. Store it in the refrigerator up to a week. Remove 30 minutes prior to using if you notice your olive/avocado oil has hardened.
INGREDIENTS
¼ cup olive oil (sub avocado oil)
1 Tbsp red wine vinegar
1 garlic clove, minced
1 tsp dijon mustard
JF Spicy Salt, to taste (sub JF Universal Salt)
Fresh cracked black pepper, to taste
PROCESS
Step 1: In a small bow add the olive oil, red wine vinegar, garlic, and dijon; whisk to combine.
Step 2: Season with JF Spicy Salt or JF Universal Salt and fresh cracked black pepper.
Step 3: Enjoy over everything!