• 2 tablespoons J. Leblanc Champagne Vinegar
  • 1/2 teaspoon Edmond Fallot Dijon Mustard
  • 6 tablespoons Castelas extra virgin olive oil
  • 1-2 tablespoons fresh green herbs such as: parsley, chives, tarragon, basil, minced
  •  Sea salt to taste
  •  Fresh-ground black pepper to taste


  1. In a bowl, beat the vinegar and salt and mustard with a whisk until the salt is dissolved.
  2. Add the olive oil by droplets and beat until throughly blended. Season with pepper.
  3. Stir in the optional herbs and correct seasoning just before dressing the salad.

Makes 1/2 cup

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