Very Garlicky Vinaigrette

makes 1 1/2 cups

4 large cloves garlic, minced
2 TBLS Dijon mustard
1/3 cup red wine vinegar
1 cup extra virgin olive oil
1 tsp kosher salt

extra tidbits:
*this is by far our most favorite dressing and we use it just about every time we have salad with a meal (about 4-5 times a week!) The salad we eat is made with fresh spinach leaves, toasted chopped walnuts, thinly sliced red onion and grated romano cheese. In the past, the cheese I used was fresh crumbled feta (and it was really good!), but I recently switched to the romano cheese as a more cost effective choice. I was only buying the feta for the salad; but with the romano, I can also use it in many other recipes (anything that calls for parmesan…)
*I am not sure where this recipe came from, the copy I have is a xeroxed page from an unknown book. But it does mention that this recipe works great as a marinade for grilled chicken or flank steak.

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