Instructions:

Salad Vinaigrette

Yields approximately 2/3 cup.

1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon dry mustard
1 large peeled and smashed garlic clove
Freshly ground pepper

Put all ingredients into a jar with tight fitting lid. Shake well and let steep at least an hour before use. This will keep in refrigerator for a week. Bring to room temperature before using. You may wish to add a sprig or two of fresh herbs as available. Occasionally substituting fresh squeezed lemon juice for the vinegar makes a pleasant dressing, especially in the summer.