3 C. oil 1 C. red wine vinegar (DON'T
use white vinegar) 1 T. Dijon mustard 2 t. salt 1 t. pepper 1 garlic clove for every 4 T, of dressing
In a blender, on high speed, blend all
ingredients together except for garlic. Chill before serving and keep refrigerated.
Just before serving, crush a clove of garlic for every 3 T. of dressing
-- 3 T. is enough for about 5 oz. of leafy green salad.