Chef Michael Stahler
Bistro Zinc, www.bistrozinc.com, Lenox, MA
- 2 Tbsp red wine vinegar
- 2 Tbsp Dijon mustard
- ½ cup vegetable oil
- ¼ cup pumpkin seed oil (available at specialty food stores)
- Salt and pepper
In a glass bowl, whisk vinegar with mustard. Slowly drizzle in the oil while whisking until thick. Add the pumpkin seed oil and season with salt and pepper.