very best vinaigrette... ever

     Never, never buy store bought salad dressing again! This may be fighting words to some of my friends, but I assure you, the extra corn syrup and modified food starch is NOT beneficial to anyone's health. Here is a recipe I use as the jumping off point for all types of salad dressing.
     You can easily take the basic measurements and ingredients and alter them for the dish you are creating. For example, switch up the mustard from plain Dijon, to country style Dijon with whole mustard seeds for a rustic and hearty texture. Change out the red wine vinegar to a champagne vinegar or balsamic.
     This dressing is very rich. It should be enough for the whole family and takes only a few seconds to make. You can have fresh dressing with each meal. It should be used sparingly... don't drown the greens!
     And while we are on the subject of greens, PLEASE step away from the iceberg! Iceberg lettuce, while cheap and long lasting, has virtually NO food value. Add darker leaves to your pale ones.
     If you or your family are not veggie lovers, sneak in a few leaves of baby spinach, romaine, peppery arugula or soft butter lettuce for some great vitamins and health benefits... (but, shhh. Don't tell, not even yourself. Just eat it!)
6 T. evoo (extra virgin olive oil)
1 clove garlic, grated or pressed
2 T. Dijon mustard
1 T. raw honey
2 T. red wine vinegar
kosher salt and freshly ground, black pepper to taste
fresh herbs of choice, optional
In small deep bowl or glass jar w/ tight fitting lid, whisk or shake together evoo, garlic, mustard and honey. Slowly whisk in vinegar. You will notice the dressing becoming opaque and thick. This is known as emulsifying. Season with salt and pepper. If dressing is too thick for your liking, thin it with a little fruit juice, such as orange juice or a tablespoon or two of water.