Once you realize how easy it is to make your own vinaigrette, you’ll never want to buy bottled dressing again. If you have a garden and can use your own fresh-picked lettuce, wonderful. If not, several growers at the farmers market have excellent salad greens. I am partial to those grown by John Bowdish, which I find especially tender.

Vinaigrette balances 1 part acidity: vinegar or citrus juice, with 3 parts oil, and with seasonings. There are countless variations on this salad dressing. Once you master the technique, experiment with different oils, vinegars, and herbs. The higher the quality of the oil and vinegar you use, the more delicate and bright your dressing will be, but even mid-priced ingredients will give you a much better dressing than what is generally available ready-made, and for a lot less money. You can make the vinaigrette in a blender or by hand using a whisk. Vinaigrette will keep for at least a week in your refrigerator. If the emulsion separates, just shake the jar.

Mustard-shallot vinaigrette with tarragon      

This is a very French vinaigrette, perfect on butter lettuce. If you like, top the salad with walnut pieces, sliced apples or pears and Roquefort. 

Ingredients - Yields about 12 ounces
2 teaspoons minced shallot
2 teaspoons Dijon mustard
¼ teaspoon kosher salt
A few turns of black pepper
4 tablespoons white or red wine vinegar
½ cup olive or walnut oil
2 teaspoons fresh minced tarragon (or use ½ tsp. dried if you don’t have fresh on hand)

1. Whisk the mustard and vinegar together with the minced shallot, tarragon, salt, and pepper.

2. Slowly dribble the oil, whisking as you pour.

3. Taste, and add more salt and pepper if needed.