This is soo easy to make and can be enjoyed in salads, or even for dipping pretzels. Everyone should know how to make mustard vinaigrette.
This is a somewhat thick, creamy mustard vinaigrette, with the sweetness of honey. Can be refrigerated, but serve at room temperature. This recipe came from Bobby Flay, but I added the brown sugar, as I like it much sweeter than it came out.
3 Tbsp white wine vinegar
2 Tbsp coarse- or whole-grain Dijon mustard
1 small shallot, finely chopped
2 Tbsp honey
2 Tbsp brown sugar
1/2 c. olive oil
Salt and freshly ground black pepper