- 1 small garlic clove, finely grated
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 cup olive oil
- Kosher salt, freshly ground pepper
- Whisk garlic, vinegar, and mustard in a small bowl. Gradually whisk in oil until emulsified; season with salt and pepper.
- Do ahead: Dressing can be made 2 days ahead. Transfer to a jar; cover and chill.