- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, chopped
- 1 ½ teaspoon Dijon mustard
- Kosher salt and black pepper to taste
This classic, tangy vinaigrette also doubles as marinade for chicken, pork, or salmon. We love it as a dressing for a traditional Nicoise salad.