Serves 8 (1 tablespoon each)
1/3 cup red wine vinegar
1 ½ tablespoon Hy-Vee Dijon Mustard
1 small clove garlic, minced
½ teaspoon ground pepper
½ cup Hy-Vee Select extra-virgin olive oil
Directions1. Whisk vinegar, mustard, garlic, salt and pepper in a medium bowl. Whisk in oil in a slow steady stream until emulsified.
2. To make ahead: Cover and refrigerate for up to 3 days; bring to room temp just before serving