Basic Vinaigrette Dressing

• 1/2 teaspoon Dijon-style mustard
• 2 tablespoons white-wine vinegar
• 6 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

1. In a plastic container or a small bowl mix the mustard and vinegar until the mustard is completely dissolved.
2. Add the olive oil and beat with a whisk or cover the container tightly and shake the mixture until the oil and vinegar are smoothly emulsified and thickened.
3. Season to taste with salt and pepper.

mustard, whitewine vinegar, extravirgin olive oil, salt

Taken from cooking.nytimes.com/recipes/2651 (may not work)