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Produced by Aimee Nishitoba, Photography by Carmen Cheung, Food Styling by Michelle Rabin, Prop Styling by Madeleine Johari.
A zesty spin on our universal vinaigrette recipe. —Jennifer Pallian
1/4 cup white wine vinegar
1 tsp kosher salt
1 tbsp Dijon mustard
3/4 cup olive oil
Whisk white wine vinegar with kosher salt, then Dijon mustard before drizzling in olive oil.
This vinaigrette can be stored for up to 1 to 2 months in the refrigerator.
Looking to switch things up? Try our Simple Vinaigrette, Honey-Balsamic Vinagrette, or Creamy Lemon-Herb Vinaigrette recipes.