Crush the garlic and salt with a pestle and mortar until creamy, and then work in the mustard and some freshly milled black pepper.
Next, add the oil, wine and vinegar and blend well with a small whisk. Whisk again before dressing the salad.
Per serving: 29kcal, Fat 2g, Saturates 0.3g, Protein 0.6g, Carbohydrate 0.5g
You can also watch how to make a Basic Vinaigrette Dressing in our Cookery School Video on the right