Dijon Mustard Dressing

ONE OF MY MOST ASKED QUESTIONS IN CLASS, AND DIFFICULT TO TEACH.. 
I SMELL THE VINEGAR AND MUSTARD AFTER WHISKING, AND IF THAT SMELLS ABOUT RIGHT, THAT IS A GOOD BEGINNING, BUT IT IS ALL PRACTICE.  SOME OLIVE OILS ARE TOO STRONG, AS ARE DIJONS.  THIS IS A GUIDE FOR A SWEET TOUCH.. PERFECT FOR THIS SALAD OR OTHER FRUITS.  MY ARUGULA CAME FROM BRICK STREET FARMS.  
THE SAYING GOES “IT TAKES A MISER FOR VINEGAR, A SPEND THRIFT FOR OIL A COUNSELOR FOR SALT AND A MADMAN TO STIR IT ALL UP.”  FRENCH CALL THEIRS TEMPORARY EMULSION, WHICH IS WHY YOU NEED TO MAKE THIS JUST BEFORE SERVING.  YOU CAN ADD ONE OF 4 INGREDIENTS TO HELP BUILD A VINAIGRETTE – A SPOONFUL OF MAYO, HEAVY CREAM, PREPARED DIJON, OR MEAT JUICES (I USE BACON FAT AT TIMES AS WELL).  I LIKE A SPLASH OF WATER AND SOMETIMES A SQUIRT OF ANCHOVY PASTE.  SALT AND PEPPER AND HERBS OF CHOICE.  REMEMBER LESS IS MORE.. SAME RULE AS WHEN STEPPING OUT – LESS IS MORE.. BASICALLY 1 PART ACID TO 3 -4 PARTS OIL.. AND MIX YOUR OLIVE OIL WITH GRAPE SEED OIL OR LIGHT OLIVE OIL FOR A NICE TOUCH…

These are approx. measurements…all Dijons are different as well as olive oils…I use a higher proportion of grape seed as I find most olive oils bitter in sauces.. if you have a great olive oil, fine to use more.  The dijon I adore is only found at fresh market.. Has a black label and is Musette brand…sooooo good….
Base of salad is arugula, then any way you want to cut watermelon..I prefer rectangle shapes.  more elegant on plate.. I then add crumbled feta (great ones at Trader Joe’s), chiffonade of basil (in this pic out of basil so substituted pea shoots but basil so much better) and a sprinkling of toasted pumpkin seeds (I use the salted ones again from Fresh market).. I then drizzle the sauce:

2 t. dijon (light measurement), 1-1/2 T. red raspberry vinegar and whisk together then in a stream add 3T olive oil, whisking and then 5 T. grape seed oil.  After blended well, add 2 teaspoons of jelly (clear fruit like apple, apricot, quince if you can fine, etc.) preferably at room temp as straight from fridge is harder to blend in… I keep both the jelly and vinegar in fridge after opening… Then after you WHISK like crazy to blend all.. add a touch of salt and then the finish…1/2 T of very hot water… I go to a plastic squeeze bottle and shake vigorously.. then to fridge.. Get out before using so it warms to room temp.. I don’t put much on the salad.. just a jiz jag pattern over all, including the melon etc. Taste as you go.. It may be too much dijon for you etc.