A beautiful and gracious hostess, Mrs. Baker of Coronado shared this recipe with me when I was just starting to cook. It is a mainstay in our salad days. As we’ve expanded our garden and grown more herbs, we put in whatever is fresh and sassy and complements the rest of the meal. You can swap out vinegars, mustards, honeys, and herbs.
Listen: “Le toi du moi” (“The You of Me”) by Carla Bruni
Sip: Mmmmmmmmm, how about a little chemistry in the form of a chilled GVR from South Coast in Temecula? It’s a blend of Grenache Blanc, Viognier, and Rousanne. You won’t be sorry.
Recycle a jam jar with a good tight lid by filling it with the following ingredients and shakin’ it like you mean it.
2 T wine vinegar
1/4 t sugar
2 T lemon juice
2 t Dijon mustard
2 t honey
1/2 t pepper
1/3 c olive oil
Optional add-ins: minced onion, basil, parsley.