Making salad dressing is one of the most useful—and most impressive—culinary skills you can have. You probably have all the ingredients for this salad dressing in your pantry. This dressing is incredibly versatile—I just toss it with baby spinach and maybe sprinkle on some dried cranberries and toasted nuts or sunflower seeds. You can also drizzle it over grilled asparagus or use it as the dressing for pasta or rice salad.


1 clove garlic, grated (a Microplane grater works best)
1 teaspoon Dijon mustard
3 tablespoons white wine vinegar or Champagne vinegar
1/4 cup extra virgin olive oil
Sea salt
Freshly ground black pepper

In a small bowl combine garlic, mustard and vinegar with a fork or a whisk. Continue whisking while adding olive oil in a small, steady stream. Whisk until oil is emulsified into the vinegar mixture. Season to taste with salt and pepper. Can be made ahead of time—store in refrigerator and whisk or shake container to combine before use.

Variations:

For maple vinaigrette, add 1 tablespoon maple syrup to mustard and garlic, and use cider vinegar.

For balsamic vinaigrette, substitute balsamic vinegar for white wine vinegar.