I make up a serving of this simple vinaigrette almost every day for my lunchtime salad. I could make a bigger batch to keep in the fridge, but there’s something very satisfying about stirring up just enough for the day. So quick, so tasty.
To make a single serving, I slosh a tablespoon of olive oil into a bowl, letting it overflow just a little—a tablespoon and a splash, we’ll say. Then a squeeze of mustard, stir stir stir, and a scant tablespoon of balsamic vinegar. Dash of salt, and we’re done. Especially good with some gorgonzola crumbles in the salad. I’m eating that now, which is what made me think of posting this. Delicious!