Foolproof Salad Dressing

I know, I know, two posts in one day?!  This one is a freebie; it's so easy and short it can't count for a full post.  I felt compelled to share, because going any longer without knowing how to make your own better-than-store-bought dressing is a crime.  I started making my own dressing using seasoning packets; it was fine, but I knew there was something better out there.  I started playing around with different ingredients and proportions, and came up with this.  It's a little different every time, because I don't really like to use measuring cups (so this blog thing is a real challenge).  If you find this dressing having too much vinegar (or oil) add more oil (or vinegar).  

 
1/3 cup vinegar (I use half red wine and half balsamic)
2 t water
1/2 cup extra virgin olive oil
1 T dijon mustard (I have a basil dijon I bought while in France last year that is almost out; I better start planning my next trip)
1 T honey
a few turns of the pepper mill


Place in a cruet together and shake vigorously.  Since you have mustard in the dressing, it will separate slower than your typical oil and vinegar dressing.  Mustard helps the liquids emulsify, thus the particles are suspended for longer.  This dressing is great and not too overpowering.  Feel free to adjust the measurements as you see fit.  I have never actually measured ingredients while making this, so it's very rough.


It is a great marinade, too!