1 tbsp. prepared Dijon mustard
4 tbsp. red wine vinegar
1 tsp. granulated sugar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Minced parsley and/or snipped fresh chives, to taste
1/2 c. extra virgin olive oil

Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper and herbs to taste. Continue to whisk mixture while slowly dribbling in olive oil until mixture thickens. Adjust seasoning to taste. Cover until ready to use. Vinaigrette is best if made just before it is to be used.) If necessary, whisk again before serving. Makes 1 cup.

Great marinaded over cooked, cooled asparagus spears or other vegetable salads or recipes using vinaigrettes.