Creamy Vinaigrette for Salads

Name: Creamy Vinaigrette for Salads
Yield: 4 servings
Ingredients: 1 2 teaspoons mustard; 1 Salt and pepper to taste; 1 1/4 cup vinegar; 1 1 cup heavy cream; 1 1/4 cup extra-virgin olive oil; 1 2 tablespoons chopped chervil; 1 or other delicate herb

From the kitchen of Carly

A silky vinaigrette that bridges the gap between sharp and luxurious. Mustard and vinegar provide tang, cream mellows everything out, and fresh chervil adds herbal brightness. Makes salads feel less like obligation and more like something worth eating.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 teaspoons mustard
1Salt and pepper to taste
11/4 cup vinegar
11 cup heavy cream
11/4 cup extra-virgin olive oil
12 tablespoons chopped chervil
1or other delicate herb

Instructions

Combine the mustard, salt and pepper, and vinegar. Whisk in the cream. Gently stir in the olive oil. Stir in the chervil. Unlike standard vinaigrette, creamy vinaigrette is relatively stable and will keep in the refrigerator for up to 5 days or so.