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Classic Dijon Garlic Vinaigrette

A nice French tang in a classic vinaigrette. I crush the garlic with a mortar and pestle and use the mortar (bowl) as the vinaigrette bowl. Another neat way to make quick and fresh vinaigrette is to shake it all in a small Mason jar. What's leftover, refrigerate for more salad days ahead. Use this to marinate lamb chops but it's main purpose is to toss with green salads of any description.

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