One extra step gives this otherwise classic vinaigrette a richer flavor that will have eaters asking, "What's in this dressing?" Gently sizzling chopped garlic in olive oil tames its spiciness, deepens its sweetness and infuses the oil for the vinaigrette. To keep the garlic from burning, add an ice cube right when the garlic is toasted to halt its cooking. (The melted ice also helps emulsify the dressing.) Generous spoonfuls of Dijon and vinegar provide a sharp edge to this dressing, which is great on flavorful leaves, such as arugula, kale or radicchio; roast vegetables or chicken; or boiled grains or lentils. ...read more read less