Recently served this salad at a friend's home on Shabbat, we all found ourselves asking for the recipe.

The homemade dressing drives guests back for second servings of greens. Sometimes simple works best!

Dressing:
2 tsp (10ml) dijon or wholegrain mustard
2 tbs (30ml) white wine vinegar
1 tsp (5ml)   salt
pinch of sugar
1/2 (125 ml) olive oil
coursely ground black pepper

Method:
Place mustard, vinegar, salt and sugar in bowl, and whisk.

Gently drizzle in olive oil and whisk until dressing emulsifies.

Generously add to a simple salad of mixed greens, cherry tomatoes and diced avocado.

Or get more creative and make this salad the centrepiece of a lunch by adding in parmesan shavings, roasted pine nuts and dried cranberries.

Almost anything will work well with this dressing.

_{(Issue February 2009)}