• 1 tablespoon rice or wine vinegar
  • 1 tablespoon verjus
  • 1 teaspoon good Dijon mustard (Edmund Fallot is our fave)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 tablespoons Stonehouse evoo

In a small bowl combine the vinegar, verjus, mustard, salt and pepper and with a fork or small whisk, stir until the salt has dissolved and mustard has combined with the vinegar and verjus.

  1. Add the olive oil, gently whisking with the fork to emulsify the dressing (or mix everything in a glass jar and just cover and shake—so much easier!)
  2. Add to your completely prepared salad in a salad bowl, using salad servers to gently, thoroughly toss your salad coating everything.