Mimi's Champagne Vinaigrette

Mimi adored Maille Dijon mustard.

Often Maille is too spicy and doesn't play as nicely in other dishes. I'd agree that this vinaigrette is the right place for it... Call it a hot take, but I used it in a cooking contest at the fanciest restaurant I had the privilege to work at, and Chef was displeased. It's quite piquant, maybe horseradish-y, and, well, definitely distinctive! Ergo, feel free to sub for another Dijon mustard.

Also: fun fact about mustard--the piquancy of the mustard is determined by the type of mustard seed (black or yellow) and the temperature of the white wine you use for the mustard emulsion process. The colder the white wine, the spicier the mustard.