Instructions: In a small bowl, whisk together vinegar, mustard, salt and pepper. Whisk in the oil in a slow, steady stream until completely incorporated.

Pour 1/3 to 1/2 cup dressing over salad mix; toss well to coat. Refrigerate remaining dressing.

This recipe yields 8 servings.

Variations:
o Herb vinaigrette: Add 3 tablespoons finely chopped herbs, such as parsley, basil, cilantro or chervil (or a combination).

o Lemon vinaigrette: Substitute lemon juice for the vinegar; add 1 teaspoon grated lemon rind and 1 tablespoon finely chopped shallot or green onion.

Comments:
This recipe provides enough dressing for 16 cups of salad. Leftover dressing may be refrigerated for up to five days.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.