Salad dressing

Now that everyone's beginning to harvest salads, here's the recipe for making a fast and easy (and tasty!) vinaigrette..the quantities are approximate -- I don't measure, I add "about that much" of stuff!

1/2 teaspoon prepared mustard (Dijon or stone-ground is best)
1 tablespoon cider vinegar, white wine vinegar, or sherry vinegar
salt
pepper (fresh-ground if you can)

Whisk together with a fork or small balloon whisk in a small mixing bowl.

Continuing to whisk with one hand, drizzle 3-4 tablespoons of olive oil (in a thin stream) into the mustard and vinegar mixture. Keep whisking to mix the olive oil in as fast as it hits the bowl...if it starts to build up on the top, stop drizzling and keep whisking until it's all incorporated.

It will start to get very thick and creamy looking...when you've added the last of the oil, you're all done.

I like to make this in the bottom of my salad bowl -- then add the veggies and just toss to coat.

To change it up, you can add some minced herbs (or dried herbs) or a minced shallot -- if you add herbs, add them to the vinegar and let them stand for about 10 minutes to let the flavors marry...then add the mustard and the drizzle of oil.

It's always fresh (no clumps in the neck of the bottle), doesn't take up room in your fridge, and it's dirt cheap -- and we like it better than any bottled dressing you can buy.