A garlicky vinaigrette can pack a real punch. Tossed over crunchy salad leaves such as cos or little gem this is the perfect partner for our Bacon and Cheddar Quiche or our Potato, Bacon and Cheddar Tartiflette.
- 1 teaspoon sea salt
- 2 cloves garlic, peeled
- 1 teaspoon sugar
- 2 teaspoons dijon mustard
- 2 tablespoons sherry vinegar
- 150ml extra virgin olive oil
- Freshly milled black pepper
- Place the salt and garlic cloves in a pestle and mortar and crush it against the side of the bowl. Quite quickly it will become a paste. Add the sugar, mustard and vinegar and after about 30 seconds of circular movements the ingredients should all be evenly combined.
- With a small whisk add the oil.
- Toss over the prepared salad leaves.
