What Do We Need?
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
How Do We Make It?
In a container with a tight lid, preferably a glass jar, add mustard, vinegar, salt, and freshly ground black pepper. Close tightly and shake well to mix, or use a mixing bowl and whisk.
Add olive oil, shaking very well, until smooth and emulsified. Taste and add more olive oil if dressing is too acidic for your liking.
Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.
Tip: You can also add minced shallots, garlic or herbs to your vinaigrette if desired. Other kinds of vinegars such as sherry, white wine or balsamic vinegar, and fresh lemon juice, can also be used.