Tomato and Olive Vinaigrette
This makes a wonderful accompaniment to summer fish and chicken recipes.
You can see How to Skin and Deseed Tomatoes here
Crush the garlic with 1 teaspoon of rock salt, using a pestle and mortar, then add the mustard, vinegar, lemon juice, olive oil and a good seasoning of black pepper, and whisk thoroughly.
About half an hour before serving, add the tomatoes, olives and chopped chervil or flat-leaf parsley.