DIY Dressings, Week One

With five kids to manage, my mom never had time to be a gourmet cook. Meals of my childhood included fish sticks, tuna casserole, hamburgers, fried chicken and the occasional Sunday night steak.  Despite the time crunch, Mom never resorted to bottled store-bought salad dressings, instead making her own oil and vinegar blends, Ranch (from the packet) and the family-pleasing Thousand Island.  Maybe that's why I've had a lifelong aversion to bottled dressings, always preferring vinaigrettes I make myself.  In that spirit, I'm endeavoring to make one original DIY dressing per week for this blog (because something has to get me through the winter beside basketball). Tonight's offering....

is baby kale greens (no extras) with a dressing made from....

Il Singolo olive oil from Pasolivo, Orange Muscat champagne vinegar from Trader Joe's and Grey Poupon Harvest Coarse Grind mustard, roughly in a 2-1-1 ratio, respectively.  I served it with baked Northwoods trout and whipped cauliflower.