I used this dressing with a salad made of arugula and young greens, some cherry tomatoes, quail eggs, small croutons, dried duck breast, and confit chicken gizzards that I sautéed with a shallot and then deglazed with shallot vinegar.
Preparation of the sauce: In a bowl, pour in the vinegar and add salt and pepper. Mix until the salt is dissolved. Add the mustard and whisk together. Gradually add the oil while continuing to mix. The sauce is ready, set aside in the refrigerator.
To finish, to assemble the plates more easily, I recommend putting this sauce in a squeeze bottle, and serving the remaining sauce in a bowl.
0 servings
6
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