Classic French Vinaigrette
It is dressings that make a salad. Also the oil helps the absorption of Vitamin A, E and D from food into the gut. These fats are great for your skin, hair, nails and the body in general.
When making a dressing, season it and taste as you go. It needs to be a powerful hit on your tastebuds because once it is on food, the ‘hit’ will lessen.
One Serving 30ml : 1g Carb 173 Kcals Protein 0g Fat 19g Fibre 0g
Makes 7 Servings
120ml, 8 tablespoons of extra virgin Olive Oil
45ml, 1.5 tablespoon of white wine vinegar/apple cider vinegar
30ml, 1 tablespoon Djion mustard
4g, chicory syrup
lemon juice to balance
Season well with salt and black pepper
Infuse with a small nugget of garlic and/ or fresh herb (parsley/chives)
Whisk together the mustard, chicory syrup and vinegar in a bowl with salt and pepper to taste
Slowly drizzle in the oil, whisking continuously. It will emulsify giving a thick smooth texture rather than seperating. Store in an airtight glass bottle.