Ingredients[]
1/4 cup Raineri Unfiltered, First Cold-Pressed Extra Virgin Olive Oil
1/4 cup Mutti Tomato Vinegar (Cider, Balsamic or Wine vinegards are also fine)
2 Tablespoons Dijon-style mustard
1 Tablespoon Salad Herbs (or Herbes de Provence)
Pinch of Fleur de Sel (French Sea Salt)
Pinch of ground Grains of Paradise or Tellicherry Peppercorn
Instructions[]
Measure all ingredients except salt and peppercorn into a small bowl and whisk until emulsified (fast whisk for about 30 seconds). Season with salt and peppercorn to taste.
Note[]
This is an easy dressing that I learned to make while living in Provence. You can switch out the ingredients based on what you like and what's available. Sometimes I also add honey for a touch of sweetness.