This is my go to vinaigrette for a variety of salads. I mix all the ingredients in a resealable jar for easy mixing and storage. This recipe is enough for 4 servings, but you can double or triple it and keep it in the fridge for weeks.
In small jar with tight fitting lid, combine all dressing ingredients. Secure lid and shake well to blend thoroughly.
Taste and adjust seasoning to your liking. Use a piece of bread to dip into the dressing to get a really good taste!
Ideally, let your dressing rest for 15 minutes to allow flavors to fully infuse.
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Notes
Use with your favorite salad greens, as a topping for roasted veggies or even as a marinade for chicken or pork. Yes, you can swap the oil for your favorite type of oil and the vinegar can be swapped out too. Just keep the same ratios for that creamy texture and always do a taste test and adjust to your liking. Use honey instead of sugar along with the Dijon mustard to help create a strong, thick emulsion. For more tips and subsitution ideas read the full article.