I can make a vinaigrette with my eyes closed, no measurements required – oil, acid, mustard, touch of sweetness, salt, pepper, spices – shake in a container, and voilà. But a creamy dressing is a really lovely change up especially with all of the fresh spring greens around at the moment. I found this at the Kitchn, adjusted it a bit to suit our regular salad size, and I’ll soon be making this with my eyes closed as well!
1 T. Dijon (smooth or grainy, or another mustard of your choice)
2 T. EACH mayonnaise AND plain yogurt
1/2 t. EACH salt, freshly ground pepper AND sugar
3 T. Champagne vinegar (or white wine vinegar, or another vinegar of your choice)
Whisk together everything but the vinegar in a small bowl, then add in the vinegar and whisk again until combined. Taste for seasonings and adjust as you’d like. Toss with your favorite greens and any other salad additions and enjoy!