Sautéed Spring Garlic Vinaigrette

Standard vinaigrette ratio is 3 parts oil to one part vinegar. An acceptable low fat alternative is 2 parts oil to one part vinegar. This is a good starting out point. You need to keep tasting and adjust to make sure the balance of sweet oil and acidic vinegar is pleasing to your palate.

If you don’t have an immersion blender, I would suggest picking one up does wonders with making vinaigrettes and mayonnaise. A blender will work just fine as well. 

1 cup olive oil

½ cup white wine vinegar 

1 Tbsp Dijon mustard

3 Tbsp green garlic, minced

1 Tbsp canola oil

Salt and pepper to taste

Mince green garlic and sauté over medium-high heat in canola oil for 2-3 minutes until it starts to get some color.

Measure out your oil and vinegar.

Mix together and add Dijon mustard. Toss in the green garlic and blend thoroughly. If you have an immersion blender, you will get a very nice full bodied dressing for your salad. 

You may need to add a little more oil or a little more vinegar depending on whether you like a sweeter or more sharp vinaigrette.

Salt and pepper to taste.