¼ cup peanut oil or top-quality extra-virgin olive oil
1 tablespoon red or white wine vinegar
¼ teaspoon dry mustard
Pinch of salt and freshly ground black pepper
Though this salad is delicious without the fried oysters, which can be found on page 4, I find I’m always frying up a batch to top the colorful spinach salad embellished with hearts of palm and fresh tomato.
Whisk together the oil, vinegar, mustard, and salt.
To dress a salad, place greens in a bowl. Add about half of the vinaigrette along with a grinding of pepper. Toss well to mix, adding another tablespoon or two of the dressing to suite your taste. Any leftover vinaigrette will keep, refrigerated, for a week or more.
