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WHOLE-GRAIN MUSTARD VINAIGRETTE

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TOTAL TIME: 5 MINUTES

MAKES ABOUT 1 CUP (UP TO 2 TABLESPOONS PER SERVING)

Whole-grain mustard adds body and texture to a vinaigrette, and it works especially well on heartier greens such as escarole, frisée, and cabbage. Do look for a whole-grain mustard that isn’t honey-sweetened; you can better adjust the sweetness of the vinaigrette with agave syrup or honey added when you mix it up.

•  ½ cup olive oil

•  ½ cup walnut or neutral oil, such as canola or grapeseed

•  ¼ cup white or red wine vinegar

•  ¼ cup whole-grain mustard

•  2 teaspoons agave syrup or honey

•  ½ teaspoon fine sea salt, plus more to taste

•  ½ teaspoon freshly ground black pepper

Whisk together all the ingredients in a small bowl or shake, covered, in a jar. Taste for seasoning and add more salt, if desired.

Do ahead: This can be made ahead and kept for up to 5 days in the refrigerator. As you go through the week, shake again to recombine the ingredients. If it loses some zing during storage, add a bit more mustard or vinegar to brighten it up.