Classic French Mustard Vinaigrette by Ben Lippett

Ingredients

• 1 egg yolk
• 1 tbsp dijon mustard
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1/2 cup neutral oil
• 1 tbsp water
• 1/2 tsp salt

Instructions

1. In a medium bowl, whisk together the egg yolk, mustard, lemon juice, vinegar, honey, salt, and water until smooth.
2. While whisking constantly, slowly drizzle in the oil in a thin, steady stream to create a stable, thick emulsion.
3. Check the consistency; it should resemble double cream. If too thick, add a few drops of water to loosen.
4. Taste and adjust seasoning; the dressing should be slightly more acidic and salty than you prefer, as the salad leaves will dilute the intensity.
5. Place the dressing in the bottom of a large salad bowl and toss gently with fresh leaves and salty cheese to serve