In our day and age we often forget how easy cooking and preparing food can be. Sure cooking can be complicated and time consuming, but it can also be fast and easy. It’s easy to forget this as grocery stores offer us every conceivable convenience food under the sun. From cake mixes to frozen entrees, to row after row of condiments and sauces, grocery stores allow people to go through life without ever having to learn how to cook. It’s sad because cooking can be so simple and yet taste so much better than those convenience products. A perfect example of this is Mustard Vinaigrette. This dressing is so quick, simple and highly customizable, yet there are plenty of people who will always reach for that bottle of Italian or French dressing because they can’ be bothered to whip up a quick batch or don’t know how. Well, no more excuses. Here is the down and dirty recipe that will take all of 5 minutes to make, with ingredients most people, nowadays, have on hand.

1 Tbsp. Green Onion, minced (white part only)
1/4 cup Dijon mustard
1/4 cup Cider vinegar
1 cup Salad (or Veg.) oil
1/2 cup Olive oil
1 pinch Salt
1 tsp Pepper

Combine all the ingredients except the oils and whisk to together. Slowly drizzle in the salad oil and the olive oil whisking the entire time. Check the season and adjust to your taste. That’s it. That’s all there is to it. And the best part is that it tastes 100 times better than any store bought dressing. The other great thing about this recipe is that it is easily customizable to what you have on hand or to what you are serving it on. Have some shallots then use those in place of the green onion, or use minced garlic if you prefer garlic. No Dijon on hand, use whole grain mustard or flavored mustard, just stay away from the yellow stuff for this recipe. Prefer a lighter, more delicate vinegar use white wine or champagne vinegar. Dressing heartier greens or roasted vegetables then try malt or sherry vinegar. Do you have any fresh herbs on hand? Mince those up and add them in. Most herbs would work great in this recipe, but some that really stand out would be tarragon, sage, rosemary, thyme, and/or marjoram.

With summer just around the corner, try this recipe out on some of the lettuces and vegetables you pick up at your local farmer’s market. They deserve a dressing that will compliment their flavors, not some store bought goop that will mask everything it coats.

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