This is the only recipe you'll ever need for a classic salad dressing. Mix Dijon mustard, white wine vinegar and extra virgin olive oil, and drizzle over green leaves or a simple tomato salad. It keeps for 1 week in a jar in the fridge, too
Crush the garlic clove, then mash it to a paste with the sea salt flakes. Whisk in the Dijon mustard, followed by the white wine vinegar. Add the extra-virgin olive oil, 1 tbsp at a time, whisking vigorously to make a smooth emulsion. Season.