George loves salads. My mother never had to force him to eat his salad. His dinner plate was always full with salad when it was served at the end of every meal. When he was a kid, he would often play "make a salad" outside, and he would pick grass, leaves, weeds, dandelions, etc. and put them in a bucket. I remember the story of how he even used the newly planted pepper plants from my father's garden! My father had his back toward George as he meticulously planted each young pepper plant in a perfectly straight row. When he finished the row he stood up and turned around to admire his work. The plants were gone! And there sat George, with a bucket full of fresh pepper plants for his "salad".
George studied in France for a year and brought back this delicious salad dressing. He says you can find it right on the tables of the "two bit" restaurants in Paris. I wonder if he was playing "make a salad" over there?
2 TBS french mustard (Grey Poupon is nice)
wine vinegar
olive oil
pepper
1 tsp crushed garlic
Mix the mustard with a little of the wine vinegar and stir until it is like water. Add pepper, garlic and a little more vinegar. Mix well. Add olive oil. Ratio of vinegar to oil is approximately one part vinegar to three parts oil.