How to Make Vinaigrette Salad Dressing

3 tablespoons extra virgin olive oil ((or a more neutral-flavored oil like grapeseed, canola, or vegetable))

1 tablespoon white wine vinegar ((or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar))

Pinch kosher salt

A turn of freshly ground black pepper

subheading: Optional add-ins (read entire post for even more ideas!):

1 to 2 tablespoons fresh chopped herbs ((think dill, basil, parsley, cilantro, mint, or thyme. Dried herbs work, too, just use 1 to 2 teaspoons instead.))

A finely minced garlic clove

2 teaspoons finely minced or grated ginger

2 teaspoons finely chopped shallots, scallions, or onion

2 tablespoons finely grated or crumbled Parmesan ((Pecorino Romano, Gorgonzola, or feta are delicious too))

Pinch of crushed red pepper flakes (or 1 tablespoon horseradish or ¼ teaspoon Sriracha)

1 teaspoon Dijon mustard

½ to 1 teaspoon sugar or honey

Directions at kitchentreaty.com

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