This dressing is delicious on any green salad—especially one topped with any or all of the following: toasted nuts, fruits, roasted vegetables, and cheese. We combine this quick dressing in our blender, but we could have used our immersion blender or, even more simply, a small plastic container with a lid. The blender quickly creates a creamy-looking dressing, which is especially useful when using some of the dressing immediately. The dressing will keep in the refrigerator for about a week, making it a wonderful weekend dressing that can be enjoyed throughout the week. Chopped shallots or garlic would be a nice addition.

This is an update of a previous recipe: January 30, 2002

In our blender we put the mustard, sherry vinegar, a small pinch of salt and freshly ground pepper, and the oil. We blend to combine and taste for salt and pepper on a piece of lettuce, adjusting as desired. We store in a resealable plastic container in the fridge. If necessary, it is easy to shake to combine when preparing salad.

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