Try this tangy, flavourful dressing is good over steamed beans, on a salad, or over grilled chicken or salmon. If you find it too thick for a salad dressing, try adding a little more olive oil.
1 small clove garlic, peeled
½ tsp salt
½ cup loosely packed fresh basil leaves
2 Tbsp extra-virgin olive oil
2 Tbsp red wine vinegar
2 tsp Dijon mustard
Chop garlic. Sprinkle with salt and continue to chop and mash with the side of a chefs knife, or grind up in a mortar and pestle until it forms a paste.
Puree basil, olive oil, vinegar, Dijon and the garlic salt mixture in a blender or mini-prep food processor until smooth.
If you have a vitamix (lucky!) it will make a lovely, smooth green dressing.