Classic Vinaigrette

02Method

1. Put the vinegar, mustard, honey, garlic, salt and pepper in a clean jar with a tight lid.
2. Add the olive oil and the chopped herbs.
3. Screw the lid on tightly and shake hard for 20-30 seconds until thick and creamy.
4. Taste on a lettuce leaf and adjust with more salt, honey or vinegar. Shake again before each use.

03Notes & substitutions

• Use the classic ratio of 3 parts oil to 1 part vinegar, then adjust to taste.
• Swap the red wine vinegar for apple cider vinegar, white wine vinegar or lemon juice.
• Add a teaspoon of finely chopped chives or shallot for extra bite.
• Mustard is the emulsifier - leave it out and the dressing will separate faster.
• Double or triple the batch and keep it in the jar in the fridge.

04Common mistakes

• Pouring the oil in first — the mustard and vinegar need to be mixed together before the oil goes in, or it will not emulsify as well.
• Dressing the salad too early — the acid wilts leaves; toss just before serving.
• Using too much vinegar — start with the 3:1 ratio and add more acid a little at a time.
• Using stale herbs — a dressing is only as bright as its herbs, so pick them fresh.

05Storage & leftovers