Paleo Dijon Vinaigrette

I'm about to say something almost sacrilege to my gender: I hate salad. I just do. Like, if it's between salad and brussel sprouts, I'll pick brussel sprouts. Every time. And that's because brussel sprouts are delicious. But whatever.

The only way I have learned to enjoy most salads is by drowning them in salad dressing. Admit it...that's the reason you like salad too. ADMIT IT!! So when Jenna and chose our ingredient for tomorrow's TwoFaced recipe, I decided to make a salad, and in doing so, I needed a salad dressing. But I couldn't use anything from a bottle, because they're all loaded with dairy and sugar. I could have used oil and vinegar, but that's just gross. So I took to the internets for inspiration and found a mustard vinaigrette that I knew would be right up my alley.

It's super tangy, what with all the dijon, balsamic vinegar, and lemon juice in it, but it's creamy and the perfect complement to tomorrow's salad.

Paleo Dijon Vinaigrette 
Makes about 1/2 cup

• 4 Tbsp mustard (I chose dijon, but you could use honey mustard for something sweeter)
• juice of half a lemon
• 3 Tbsp olive oil
• 2 tsp balsamic vinegar
• salt and pepper

Dump all the ingredients in a small bowl. Whisk together until everything is emulsified. Store in an airtight container in the fridge.