1 tsp. Amora Dijon mustard
1 garlic clove partially crushed but still intact
4 Tbs. Traditional Balsamic Vinegar
Peruvian Pink Salt and freshly ground black pepper to taste
1/2 c. Nocellara EVOO
Wooden salad bowl
Rub the inside of the wooden bowl with the partially crushed garlic clove to season the bowl. Place the remaining garlic inside the bowl with about 1/2 teaspoon of salt. Using a wooden spoon mash the garlic with the salt. Add the mustard, pepper and vinegar and whisk together. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Remove the garlic chunks. Toss your salad greens in the bowl. Serve immediately.