Yield: 1/3 cup
1-1/2 tablespoons balsamic vinegar
1-1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Freshly-ground Black pepper
Pour vinegar into a shallow bowl. Whisk in salt and mustard.
Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify.
Add a few grinds of black pepper and taste. Add more of whatever you think it needs, a bit at a time. (Too tart? Add oil. Too bland? Add salt and vinegar.)
This dressing keeps well, refrigerated.
Additions: Add minced garlic or shallots, or tarragon or herbes de Provence in place of the mustard—soak these ingredients for 15 minutes in the vinegar. For a creamier dressing, replace oil with nonfat Greek yogurt, buttermilk, crème fraîche or mayonnaise. Add a shot of agave syrup and tomato paste for French Dressing.