Pour oil into a mason jar. Add vinegar, garlic,
mustard and salt. Cover and shake to blend.
To make ahead- Refrigerate for up to 3 days. If
the oil solidifies, let dressing stand at room
temperature for about 30 minutes before using.
Originally Submitted
8/30/2019
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You can add this Sherry Dijon Vinaigrette recipe to your own private DesktopCookbook.