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.
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