Sometimes I just want a simple, yet tasty vinegar and oil dressing for my salad. This is the classic recipe we were taught at culinary school. You can dress it up or keep it basic. The variations are endless.
1/2 cup red wine vinegar
1 cup best-quality extra-virgin olive oil
1 garlic clove
1 tsp dijon mustard
Salt and pepper to taste
Peel and crush garlic clove and add to vinegar. Allow to sit for 30 minutes, then remove the garlic and discard. Whisk in the mustard and then slowly whisk in the oil in a thin stream until fully incorporated. Season with salt and pepper.