I always have these perfect vinaigrettes at French restaurants, but the ones that I make at home are never quite the same. Well, I found one that is near-perfect, in one of my old treasured cookbooks, a signed copy of Patricia Wells' "Bistro Cooking" (thanks, Mom!):
2 t. imported Dijon mustard
2 t. fresh lemon juice
1 T. red wine vinegar
Whisk these together, then add:
2 T. creme fraiche or sour cream
3 T. olive oil
Whisk together until emulsified. Add salt and pepper to taste.
One thing that I have learned from the French is to use dressing very sparingly. Putting everything into a covered container and giving it a good shake are the best way to distribute the dressing evenly.
I had this on a salad of baby arugula, chopped proscuitto, walnuts and goat's cheese, a modified version of Salade Dauphinoise.
