Mustard Vinaigrette

This is the vinaigrette I grew up making at home — the one that has been in the family for as long as I can remember, and the one I return to most often. The Dijon mustard does two things at once: it adds a gentle warmth and depth to the dressing, and it acts as an emulsifier, helping the oil and vinegar bind together into something smooth and cohesive. It is my core vinaigrette — the one that appears throughout my cookbooks, and the one that, once learned, will become the backbone of your salad-making too. Use a good Dijon, a generous pinch of sea salt, and the best olive oil you have.