VdP Presents: The Edible Leaf Mustard Vinaigrette
- 1 clove of garlic, smashed
- 2 tablespoons of balsamic vinegar
- 1 teaspoon Dijon mustard
- 5-6 tablespoons Extra Virgin olive oil
- pinch of dried parsley
- pinch of dried thyme
- salt and freshly ground pepper to taste
- Fresh salad mix to pour on!
- Fill LEVO pod with 1-2 chopped clove garlic + 4 grams of activated flower. Fill reservoir with 8 oz EVOO (this will be at half capacity, so make sure your pod is submerged before infusing!). Set LEVO for 185°F / 85°C for 2 hours to infuse. Dispense into mason jar or another airtight container like LEVO’s Herb Blocks.
- In a clean jar or small bowl, add the vinegar, mustard and mix well. Slowly add the infused olive oil while either whisking or stirring rapidly with your fork. Add the parsley and thyme, salt and pepper, taste and adjust seasonings.