French Vinaigrette

Makes 1/2 cup

French vinaigrette demands authentic, full-flavored vinegar. The slow fermentation at the heart of traditional Orleans process vinegar provides the necessary depth, clarity and intensity for this classic recipe.

• 2 tablespoons Martin-Pouret or Kimberley white wine vinegar
• Sea salt to taste
• ½ tsp. Edmond Fallot Dijon Mustard (optional)
• 6 tablespoons A L‘Olivier or Castelas extra virgin olive oil
• Fresh-ground black pepper to taste
• 1-2 tablespoons fresh green herbs such as: parsley, chives, tarragon, basil, minced (optional)

1. In bowl, beat with whisk the vinegar and salt (and optional mustard) until the salt is dissolved.
2. Add the olive oil by droplets and beat until thoroughly blended. Season with pepper.
3. Stir in the optional herbs and correct seasoning just before dressing the salad.

Adapted from: Mastering the Art of French Cooking by Julia Child