2 tablespoons prepared Indian curry paste 1 tablespoon Dijon mustard 2 tablespoons lemon juice 2 tablespoons rice vinegar 1/4 teaspoon salt 3/4 teaspoon freshly ground pepper 1/4 cup plus 2 tablespoons extra virgin olive oil

Step 1 In a medium bowl, whisk together the curry paste, mustard, lemon juice, vinegar, salt and pepper until the salt is dissolved, about 30 seconds. Gradually whisk in the olive oil, and continue to whisk until fully emulsified. This makes a scant cup of vinaigrette, which will keep for up to 3 days, covered and refrigerated.

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