Make This Creamy Vinaigrette
I have my vinaigrette formula locked down. Equal parts acid and fat, with a bit of Dijon mustard, a spoonful of some sort of liquid sweetener, and a pinch of salt is all I need. Add everything to a jar, shake it up to emulsify, and pour it on a pile of vegetables. Salad is served. I like my dressings on the punchy…
