The Busy Gourmand

I developed this while I was trying to add a new dimension to a salad that was primarily made from romaine lettuce. I always like a little mustard in my salad dressing. But the horseradish added a nice bit of heat as well.

• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon cream horseradish
• kosher salt and freshly ground black pepper

Add the ingredients in a small bowl.  Add a pinch of salt and a turn of the pepper mill.  Mix the ingredients with a whisk creating and emulsion.  Add to the salad greens and toss.