1/4cupgood vinegar - I use Champagne but sherry or balsamic is fine
1/2clovegarlic - finely minced or 2 teaspoons minced shallots
3/4cupextra-virgin olive oil
1/4teaspoonfresh ground pepper
In a medium bowl, add vinegar, salt, mustard, honey and garlic and let sit for 5 minutes.
Whisk ingredients until blended.
Slowly add the oil in a stream while whisking until an emulsion forms - color of vinaigrette will change to a golden yellow.
Taste and adjust seasoning including the oil and vinegar.
Can be kept in the refrigerator for a few days - always bring to room temperature before using.My Tip~this dressing can be made by this method - whisking, which provides a very smooth emulsion. You can also add the ingredients into a jar and shake to blend the flavors. This will give you a dressing that is not as smooth but still very, very good.