- 2/3 cup olive oil
- 2 - 3 cloves fresh crushed garlic
- juice from 1/2 a lemon
- 1 tsp dijon mustard
- a little less than 1/3 cup white wine vinegar
- 1 1/2 tsp agave nectar (more to taste if dressing too acidic)
- 1 tsp salt
- freshly ground black pepper to taste
mix to emulsion and toss your salad with a few tablespoons of this dressing about 30 minutes before serving.
1 comment:
Okay, I get that it's very hard to narrow down herbs and spices to only the top 5, but...where's the garlic????
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