I’m kind of in love with what I call “finishing things” - those *accouterments* you use to top off a meal. Whether it’s a pesto, sauce, vinaigrette or dukkah - it’s those little things, like flaky sea salt, that elevate everyday ingredients (and bring all the charm). At any given time, you can find various herby/tangy/salty sauces in my fridge to top any breakfast salad or hippie bowl. Since I usually do my "meal prep" in batches rather than full meals, it give mes me a lot to play around with during the week.

My famous (to my family only) vinaigrette is my go-to dressing for salads and the like. Since it’s bright & tangy, you could use it to dress a simple bowl of greens or something as hearty as raw kale or brussels sprouts - it never gets old. This dressing is so flavorful you don’t need much else but maybe shaved radish or parmesan (although feel free to load it up - I always do). This post, in collaboration with Maille (a brand I’ve always loved & used), is so fitting because this mustard partially inspired the dressing. Although it has evolved over the years, I love making it with their whole grain mustard for the texture & tang. The video was made as part of their Flavor Heroes campaign (where you can win 5 Le Creuset! See below) features a little *how to* including “pasting” garlic, which is a key component to this dressing (& a cute technique to keep around). Hope you enjoy a little active viewing & hopefully a new "finishing thing" to add to your repertoire.

Everyday Mustard Vinaigrette (Gluten-free, Vegan) Makes a scant 1/2 cup

1 garlic clove, pasted
1 tablespoon whole-grain or dijon mustard
1 teaspoon balsamic vinegar
1/2 lemon, juiced
About 1/3 cup extra virgin olive oil
Good pinch of sea salt
Freshly ground pepper to taste

First, mince garlic, then using the flat edge of your knife, drag repeatedly across garlic - pressing and dragging across your cutting board. Repeat the process a couple times until garlic becomes a paste. (See video for a visual)

Then, add garlic to a jar or mixing bowl, with mustard, balsamic, lemon and stir to combine. If whisking, drizzle in olive oil as you whisk (aggressively!) until mixture emulsifies (thickens, lightens in color, or as I like to put it - “becomes one”.

If using a jar, combine all ingredients and shake well until emulsified. Then, season with a good pinch of sea salt and freshly ground pepper. This dressing is super flavorful - a little goes a long way. Toss with your favorite greens or anywhere else you’d use a vinaigrette. The dressing will stay good in an air-tight container in the fridge for up to a week.