By Jamie Oliver
This recipe was featured on Jamie Oliver's Keep Cooking and Carry on Show.
Peel and finely chop ¼ of a clove of garlic.
Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper.
Put the lid on the jar and shake well.
