A vinaigrette can be mixed specially for a salad or it can be made in a larger quantity, to use as required – it will keep in the fridge for several weeks. If made ahead, store it in a screw-top jar and shake well just before using.
12 people made this
120 ml (4 fl oz) extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard or wholegrain mustard
pinch of caster sugar (optional)
salt and pepper
Method Prep:2min › Ready in:2min
Whisk all the ingredients together in a bowl, adding salt and pepper to taste. Alternatively, put all the ingredients in a screw-top jar, put on the lid and shake well.