Vinegar-and-Oil-Based Salad Dressing

• 3 tablespoons tarragon vinegar
• 3 tablespoons lemon juice
• 1 to 2 teaspoons Dijon mustard, to taste
• 1 garlic clove, halved (see Notes)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 3/4 cup light vegetable oil, such as soy, sunflower, or peanut
• 1/2 cup plus 1 tablespoon light olive oil

1. In a small bowl or jar, mix the vinegar, lemon juice, mustard, garlic, salt, and pepper together.
2. Add the vegetable and olive oils and mix all ingredients until well blended and smooth the.
3. Blend well again just before using.
4. Vinaigrette Proportions
5. If you want to use either all vegetable oil or all olive oil in the vinaigrette instead of the blend here, keep in mind the proportions that follow.
6. Olive Oil Vinaigrette: Three parts oil to one part vinegar or lemon juice.
7. Vegetable Oil Vinaigrette: Four parts oil to one part vinegar or lemon juice.
8. If the vegetable oil you use has a strong flavor, use the ratio of 3:1 instead.

tarragon vinegar, lemon juice, mustard, garlic, salt, freshly ground pepper, light vegetable oil, light olive oil

Taken from www.cookstr.com/recipes/vinegar-and-oil-based-salad-dressing (may not work)