Classic Vinaigrette

Method

1. In a small bowl or jar, whisk or shake together the vinegar, mustard, garlic, salt, and pepper.
2. Slowly drizzle in the olive oil while whisking constantly (or seal the jar and shake vigorously for 30 seconds). The mustard helps emulsify the dressing.
3. Taste and adjust — more acid if too oily, a pinch of sugar or honey if too sharp.
4. *Variations:**
5. **Lemon-herb**: Lemon juice + fresh thyme and oregano
6. **Maple-balsamic**: Balsamic vinegar + 1 tsp maple syrup
7. **Asian-inspired**: Rice vinegar + 1 tsp sesame oil + 1 tsp soy sauce
8. *Storage:** Refrigerator for 1-2 weeks. Shake before using (it will separate — that's normal).