- 1 Tbs. Dijon mustard
- 1/4 cup red wine vinegar
- 2 Tbs. water
- 1 cup olive oil
- 2 Tbs. Hungarian spicy paprika
- (or a scant 2 Tbs. sweet paprika with 1/8 tsp. cayenne)
- 3 Tbs. finely grated Parmesan cheese
- 1/8 tsp. salt
- Pinch white pepper
In a bowl, whisk the mustard, vinegar, and water together. Add the olive oil in a slow, thin stream, whisking constantly, until the dressing takes on a smooth, almost opaque quality.
Whisk in the paprika, Parmesan cheese, salt, and pepper. Store in a tightly closed bottle in the refrigerator.