Ingredients:
6 tablespoons extra virgin olive oil
3 tablespoons portuguesse white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
salt
pepper
2 crushed garlic cloves
Directions:
Place all ingredients in a blender and blend well.
Mix with salad and serve.
I use a mixed salad of butter lettuce, radiccio, belgium endive and shredded cheddar cheese.
Servings: 3
Time preparation: 5 min.
Time total: 5 min.