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alaskalute
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In a small bowl, whisk or stir together mustard and vinegar until combined.
Season with salt and pepper.
Add crème fraîche and stir well to combine.
Slowly stream in olive oil, whisking or stirring, until combined.
Taste and season with more salt and pepper, if desired.
The vinaigrette will keep in the refrigerator in an airtight container for a week.
Bring to room temperature before drizzling on salad.
Vinaigrettes are very personal and should be adjusted to your taste: maybe you prefer a bit more acidity (add an extra drop of vinegar) or want more sweetness (a pinch of sugar does the trick) or less mustard (use one teaspoon in that case).
Either way, make sure to taste your vinaigrette and play with the ratios to your liking.
There’s no absolute rule here—use this recipe as a guide rather than a perfect formula.