very best vinaigrette... ever

Never, never buy store bought salad dressing again!

     Here is the recipe I use as the jumping off point for all types of salad dressing. I have been making it for years. The French method of blending dressing and topping with greens in same bowl is efficient and omits waste or need to store dressing. If making a salad for one, simply cut portion down.
     You can easily take the basic measurements and ingredients and alter them for the dressing you wish to create. 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 lighter champagne vinegar or lemon juice. Add ketchup to make French dressing. Variations are only limited by your own imagination, (or lack of good pantry staples.) 

     This dressing is very thick and rich. It is enough for a large, family-sized salad and takes only a few seconds to make. You can have fresh dressing with each and every meal. You will be surprised at how simple this method is and how much everyone loves it. This vinaigrette compliments the freshness of the greens and doesn't overpower or drown them.

     While on the subject of greens, PLEASE, please step away from the iceberg. Iceberg lettuce, while cheap and long lasting, has virtually NO food value. I do like a good wedge salad every now and again, but mix it up a bit. Add darker leaves to your pale ones. If you or your family are not veggie lovers, sneak in a few leaves of tender baby spinach or kale, crispy romaine, peppery arugula or soft butter lettuce for some great vitamins and health benefits.

Ingredients
6 T. evoo (extra virgin olive oil)
2 T. Dijon mustard
1 T. raw honey
2 T. red wine vinegar
1 clove garlic, grated or pressed
kosher salt and freshly ground, black pepper to taste
fresh herbs of choice, optional

Method
In bottom of a large salad bowl, whisk 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. Remember, the dijon is quite salty, so taste as you go. You can add fresh, minced herbs to dressing or straight in with the greens.
Place clean, dry salad greens on top of dressing in bowl, but don't combine until just before serving. When ready to eat, season the greens with a pinch or two of salt and a few grinds of black pepper. Toss with vinaigrette and serve.