Basic Vinaigrette

The Quokkas

125ml extra-virgin olive oil

3 tbsp vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)

1 tbsp Dijon mustard

1 tbsp maple syrup or honey

2 medium cloves garlic, pressed or minced

¼ tsp fine sea salt, to taste

Freshly ground black pepper, to taste

In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.

Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.

Serve immediately, or cover and refrigerate for future use.

Homemade vinaigrette keeps well for 7 to 10 days.

BALSAMIC VINEGAR: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches.

RED WINE VINEGAR: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).

WHITE WINE VINEGAR: This is a more mellow vinegar and it’s especially nice with more delicate flavors like cucumber and sweet corn. It’s lovely on just about every green salad out there.

GREEK/ITALIAN VARIATION: Use red wine vinegar. Add 1 to 2 teaspoons dried oregano and, optionally, a pinch of red pepper flakes.

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