- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons Cardenas Lambrusco Red Wine Vinegar
- 1/4 cup Cardenas Greek Koroneiki Extra Virgin Olive Oil
- Salt and freshly ground black pepper
In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.