- Balsamic vinegar
- white wine vinegar
- French mustard (I favour dark brown, smooth not grainy)
- 2 tea spoons of sugar (white is best)
- Olive oil
- Sunflower oil
- Garlic (2 cloves, peeled)
Take a glug or two of the vinegars, and add in a jar that has a tight lid, a pinch of salt and a turn of pepper, an overflowing teaspoon of mustard, the sugar and garlic. Put the lid on and shake like mad ’til all has dissolved and is smooth. You can do all of this using a hand blender, a fork or whisk in a bowl – whatever. But the jar is fine and simple. Then add enough oil in equal parts to at least double the liquid in the jar. And again shake like mad. And pour over salad.
This dressing keeps just fine for a week or two.