Whole Grain Mustard Vinaigrette

It's the warmer weather that's got us eating more salads! I love fresh crisp salads. I don't use a lot of dressing, I used to drench my salads in dressing as a kid. Now I like just a little for flavor. Because I don't use a lot I like the flavors to be bold. This Whole Grain Mustard Vinaigrette is just that, bold, spicy, and flavorful.
It is whole30 compliant so it has no added sugar, no dairy, no soy, no gluten, no grains. It keeps well in the fridge and if you get the emulsion right it's nice and creamy. If you like a thinner dressing, add a little more vinegar or water.

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Whole Grain Mustard Vinaigrette 

Makes about 8 ounces of dressing

1/4 cup red wine vinegar, or other vinegar- balsamic is nice alo

1 tablespoon coconut amnios for sweetness, OPTIONAL

1 garlic clove minced

1/2 teaspoon onion powder

1/4 cup plus 3 tablespoons avocado oil or other neutral flavored oil

3-4 tablespoons whole grain mustard

salt

pepper

*If you need to cut the tartness a bit, a squeeze of orange juice will help, if you okay with added sugar a little honey, sugar, or syrup is great.

1. Use a blender or immersion blender to blend the vinegar, coconut amnios, onion powder, and garlic clove.
2. Slowly drizzle in the oil and bacon grease to incorporate into the vinegar while the blender is running. The oil and bacon grease need to be fully emulsified so that the dressing isn't oily.
3. Stir in mustard, salt, pepper to taste. This dressing tastes even better if left in the refrigerator overnight.

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