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- 2 tbsp (25 ml) chopped fresh dill
- 2 tbsp (25 ml) olive oil
- 2 tbsp (25 ml) red wine vinegar
- 1 tbsp (15 ml) granulated sugar
- 1 tbsp (15 ml) Dijon mustard
- ¼ tsp (1 ml) salt
- ¼ tsp (1 ml) pepper
- Whisk together oil, vinegar, sugar, mustard, salt and pepper.
- Add the dill.
- This dressing can be covered and refrigerated for up to 1 hour.