Grainy Mustard & White Balsamic Salad Dressing
1 teaspoon grainy mustard
2 tablespoons white balsamic vinegar
1/2 teaspoon fine sea salt
4 to 5 tablespoons olive oil, fruity if you have it
In a jar with a lid (or small bowl), combine the mustard, vinegar, and salt. Cover and shake (or whisk). Let sit while you prepare the salad. Then, add 4 tablespoons of the olive oil. Cover and shake. Dip a bean into the dressing to taste. I like my dressing bracing; if you do not, add the 5th tablespoon of olive oil. The dressing will keep for 3 to 5 days in the fridge.