Ingredients
Vinaigrette:
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1 egg yolk, room temperature
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2 tablespoons (30 milliliters) balsamic vinegar
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1 tablespoon (15 milliliters) Dijon mustard
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2 teaspoons (10 milliliters) honey
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3 tablespoons (45 milliliters) water
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4 tablespoons (60 milliliters) olive oil
Salad:
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3 tomatoes, thickly chopped
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4 cups (950 milliliters) baby spinach
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1/4 cup (60 milliliters) basil leaves, chopped
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Salt and pepper
Directions
Vinaigrette:
- In a medium bowl, place egg yolk, vinegar, mustard, honey, and water and combine with a whisk.
- Continuing to whisk, slowly add all of the olive oil. The mixture should be uniform and smooth in texture.
Salad:
- Toss the tomatoes, spinach, and basil together in a serving bowl, season with salt and pepper, and drizzle with the vinaigrette to serve.
