The Food Show
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.
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