When I was working as an au-pair in France, my host family taught me how to make this dressing - and it was a must that I made it whenever I'd made some sort of salad for dinner. I prefer when you get that sour taste from the vinegar, but that's really up to you. If you store it in the fridge in a container with a lid, I might think you can store it for a week or so.
What do I need?
Good quality mustard
Balsamic vinegar
Good quality olive oil
Salt
How do I do?
Mix all the ingredients and add one thing or another to the taste.
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