Because of spring's abundance of lettuce, spinach, radishes and herbs, we are eating at least one salad each day, sometimes as a meal. Here is a way to make a simple and tasty salad dressing:
Put equal amounts of balsamic vinegar and first cold pressed extra virgin olive oil, and a teaspoon of Dijon mustard in a small Mason jar. Add a pinch of Kosher salt and pepper to taste and shake until emulsified. Adjust to taste by varying the amounts of the ingredients. If available, add finely chopped herbs like oregano, thyme or basil before mixing. Serve immediately and make only enough for the meal.
A millennial might write “yummy,” and so do I.
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