Garlic Mustard Vinaigrette

adapted from The New Best Recipe
Serves: 4
Prep time: 3 minutes
Cost: 10 cents-ish

Note: Best Recipe recommends this for bitter salad greens (endive, chicory, dandelion greens, etc., but I think it works with anything)

2 Tbsp olive oil
1 Tbsp sour cream (yogurt would probably work too)
1 1/2 tsp clear vinegar (white wine or plain old distilled or whatever, but not balsalmic or red or something like that)
1 tsp mustard (the fancier the better, but even the dull, cheap stuff words)
1/4 tsp garlic powder or 1 garlic clove, mashed into a puree
salt and pepper to taste

Place all ingredients in a jar or tightly sealed tupperware container and shake the shadingdang out of it. (You see, this is why I still will not be invited to fancy dinner parties--what I meant to say was 'shake vigorously until emulsified.') Emulsified, if you too have been missing out on the fancy dinner parties, means that it's all mixed together and the oil is no longer separate from the rest of the stuff.

Pour onto your salad. It should just coat the leaves of the lettuce, rather than seem thick and, you know, Ranch-dressing-y.

Any unused vinaigrette can be stored in the refrigerator. Just be sure to give it a good shake before you use it again to re-emulsify the things that have separated.
Posted by The Tasty Cheapskate