Despite not being an accomplished cook, may I suggest that you add two small items to an otherwise superb recipe? Firstly, a little lemon juice (juice of quarter of a lemon). Secondly, specifying salt as sea salt (not table salt).
I find that the lemon tends to pick the vinaigrette up a little and balances some of the mustard. I suppose it's a matter of taste.

Log in or register to write something here or to contact authors.