a simple vinaigrette
recipe type: dips and sauces
  • 3 tablespoons oil (olive, macadamia, avocado are all nice)
  • 1 tablespoon red wine vinegar (or any other nice vinegar or lemon)
  • 1 teaspoon smooth dijon mustard
  • salt and pepper
  1. Put the mustard, oil and vinegar into a jar, put on the lid and shake to combine thoroughly
  2. Taste and season with salt and pepper as needed. Add more oil if it is too sharp and more vinegar if it is not sharp enough.
The classic ratio of oil to vinegar in a vinaigrette is 3 to 1. But it can vary depending on the acidity of the vinegar or citrus you use. The important thing is to taste and adjust.

You can store the dressing in the jar in which you made it, in the refrigerator. It will keep for a while.

When dressing your salad, don't drown it. Less is more.
Recipe by quinces and kale at http://quincesandkale.net/recipes/leafy-salads/