Cold Vinaigrette

• ½ tsp hot Dijon mustard
• 30 ml vinegar
• ½ tsp

Beat the mustard, vinegar, salt and pepper together with a whisk and add the oil in a thin stream so that it emulsifies.

This basic recipe, which lends itself to green salads, may also be varied with the suggestions that I have listed for mayonnaise. However, the addition of chopped shellfish and diced tomato makes a particularly good accompaniment to cold poached fish. As a stylish ent