1 tablespoon Dijon mustard
1/4 cup wine vinegar
1/2 teaspoon dill weed
1/2 teaspoon nutmeg freshly grated
1/8 teaspoon Kosher salt
1/8 teaspoon black pepper freshly ground
1/2 cup extra virgin olive oil
Combine all except olive oil. Add oil very slowly, whisking constantly. Stir vigorously before using. Vinaigrette may be prepared up to 3 days in advance.
Serving Ideas: Serve with "Flavors of Fall Salad"