2 tablespoons good wine vinegar*
dash of lemon juice
pinch of salt
¼ teaspoon Dijon mustard
6 tablespoons good olive oil
pinch of dried herbs of choice
* Note that balsamic vinegar is highest in sugar
Place all ingredients in a mason jar and shake vigorously for thirty seconds. Adjust salt as needed and pour over greens just before serving.
Notes: You may get all toppingsready in advance and keep in fridge for up to two days. Make dressing a few days in advance, pull outabout an hour before serving and give it a good shake before serving. For a large salad in the center of the table,pour dressing in bottom of serving bowl and top with greens. Do not toss until ready to serve.
Andrea Rosenblatt of A. Chef's Cooking Studio