I learned how to make this snappy vinaigrette from the cousin of my French neighbor, who had graciously invited my daughter and I on a trip to visit relatives in the Isle of Corsica. We had descended on her family of four unannounced (no cell phones back then), and she whipped up a dinner from ingredients she had on hand in the fridge without blinking an eye. Platters of cold meats, cheeses and a big hearty salad made a festive and satisfying summertime meal. We sipped a lovely red wine from juice glasses—both it and the extra virgin olive had been harvested from the fruit of nearby groves.

Ingredients

1 teaspoon red or white wine vinegar

1 large clove garlic, smashed and peeled

1/2 teaspoon Dijon mustard

11/2 tablespoons extra virgin olive oil

salt and pepper to taste

Directions

Cover the garlic with vinegar in a medium mixing bowl and sprinkle with a pinch of salt and pepper. Allow to macerate for at least 10 minutes. Whisk in the mustard until thoroughly combined, then slowly stream in the olive oil, whisking continuously to form an emulsion. Fish out the pieces of garlic and taste for seasoning, adding salt and pepper to taste.

Add layers of your favorite greens on top of the vinaigrette and give all a big toss.