Place red wine vinegar, Dijon
mustard, garlic and salt in a glass or metal container
with a tight fitting lid and shake to combine. Add olive
oil and shake vigorously, until dressing emulsifies and
thickens to the consistency of cream.
Let dressing sit for 1 hour at room temperature
before straining out garlic and serving. Dressing can be
refrigerated, but should be brought to room temperature
and shaken again before serving.
