Franco-Japanese Vinaigrette

The mutual culinary respect and appreciation between these two countries intensifies by the year. The proliferation of Japanese restaurants in Paris and French bistros in Tokyo continues unabated. Also witness the number of Japanese sous-chefs in Paris restaurants, this too is remarkable. As these droves of chefs return to Japan in coming years, French food will only get better there. This is a nice vinaigrette I made using a combination of French and Japanese condiments in my fridge. Went very well with some Dutch butter lettuce.

dijon mustard with lime (something I found in the 3rd)

half tsp of yuzu paste

3 cloves of garlic

1 part cider vinegar

2 parts rice wine vinegar

5 parts EVOO (although grape seed or avocado oil would have been better)

piment de l'espelette

ground black pepper

maldon sea salt

1. combine mustard, yuzu paste, vinegars, rest of ingredients together, then the oil
2. let sit for an hour or so allowing the garlic to mellow
3. remove garlic
4. dress salad right before you eat