This easy, flavorful vinaigrette uses a tiny amount of oil.

1 tablespoon mustard (Dijon or, even better, French wholegrain

mustard)

5 tablespoons balsamic vinegar

1 teaspoon vegetable oil

Salt and freshly ground black pepper to taste

Optional:

1 large garlic clove

7 or 8 basil leaves

Take a clean, empty jar and add the mustard, balsamic

vinegar, vegetable oil, salt, and freshly ground black

pepper. If you like garlic, add a large clove to marinate

in the bottom of the jar, together with 7 or 8 basil

leaves. Cover the jar and shake well to blend.

Variation:

If you do not like balsamic vinegar, you can select

another one. Just use a little less: 4 tablespoons for

wine, sherry, or raspberry vinegar; 3 tablespoons for

champagne vinegar.