Appears in Cook's Illustrated September/October 2001
To make an assertive but well-balanced vinaigrette, choose the mustard carefully, match it with the right vinegar, and leave the extra-virgin olive oil on the shelf.
We wanted an assertive, bold, balanced vinaigrette recipe that would stand up to hearty greens and complement the concentrated flavors of grilled or roasted vegetables, chicken, or fish. We preferred Dijon mustard in our vinaigrette recipe ...