Vinaigrette - for "Flavors of Fall Salad"


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"