Once-A-Week Vinaigrette

Ingredients

• 1/2 teaspoon kosher salt
• 1 teaspoon Dijon mustard
• 1/4 cup white wine, red wine or sherry vinegar
• 3/4 cup extra-virgin olive oil

Directions

Combine the salt, mustard, and vinegar in a glass measuring cup and whisk with a fork until the salt is dissolved. Slowly add the oil in a stream, whisking. The vinaigrette keeps, covered, at room temperature for 1 week or in the refrigerator for a month.