1 tsp. Amora Dijon mustard
1 garlic clove partially crushed but still intact
4 Tbs. Red Apple Balsamic Vinegar
Pink Peruvian Salt, coarse and freshly ground black pepper to taste
1/2 c. Koroneiki or Coatina EVOO
Wooden salad bowl
Rub the inside of the wooden bowl with the partially crushed garlic clove to season the bowl. Place the remaining garlic inside the bowl with about 1/2 teaspoon of salt. Using a wooden spoon mash the garlic with the salt. Add the mustard, pepper and vinegar and whisk together. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Remove the garlic chunks. Toss your salad greens in the bowl. Serve immediately.