The whole family got together for a shrimp and crab boil over the weekend and I was lucky enough to snag a few leftover legs to take home. It was the perfect thing to combine with avocado and a nice mustard-based vinaigrette. This salad dressing is a staple that I usually make every week, as it is so versatile and goes with just about everything.
Combine the following:
2/3 cup olive oil
1/3 cup white wine or apple cider vinegar
2 tbsp Dijon mustard (more or less to taste)
1 tsp dried Italian herb blend
salt and pepper to taste