Mario Batali's Red Wine Vinaigrette

Celebrity chef Mario Batali loves to toss this dressing on his Beet Salad with Baby Spinach and Goat Cheese recipe. 

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1/4 cup red wine vinegar
1 tbsp ice water
1 tbsp grainy mustard
1/2 cup extra-virgin olive oil
1 pinch kosher salt
1 pinch freshly ground black pepper

Whisk the vinegar, water, mustard, and olive oil together in a small bowl and season with salt and pepper. The vinaigrette can be stored in an airtight container in the refrigerator for up to 1 month. Makes 1 cup.