2 Tbs Dijon mustard
6 Tbs red-wine vinegar
1 tsp sugar
Salt, to taste
Freshly-ground black pepper, to taste
1/2 cup extra-virgin olive oil
2 garlic cloves - (optional), peeled, smashed


In a small bowl, whisk together the mustard, vinegar, sugar, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until thickened. If desired, add the garlic cloves, and let them flavor the vinaigrette overnight. Remove and discard.
This recipe yields 1 cup.
Per 2 tablespoons: 130 calories, 1g carbohydrate, no protein, 14g fat, no cholesterol.
Comments: This vinaigrette can be made 2 to 3 days in advance. Store, covered, in the refrigerator. Bring to room temperature before dressing the salad.