it really is that easy...buy a mason jar at the market...even better and "greener"...reuse a jam/jelly or any other screw top jar. plan to make small quantities...just enough to use that night...or keep in the fridge a couple of days...no longer, you want it to be as fresh as possible...keep the best-quality-you-can find/afford extra virgin olive oils, vinegars, mustard and seasonings in your pantry...and experiment with your oil to vinegar ratios. there really is no "wrong" way...it is just a matter of personal preference. for example, most recipes call for 3-4 times oil to vinegar. i adore vinegar so my recipes are more 2-1..(for evoo and balsamic vinegar vinaigrette i use 50-50!) but that is me. the simplest recipe and the one i use the most is simply equal parts evoo and balsamic vinegar, with sea salt and freshly cracked pepper to taste. if i have a bit more time i use the following recipe..and i have a huge collection of vinegars so i sometime switch out the balsamic with red wine, champagne, sherry, rice or apple cider vinegar. i will continue to post different salad and dressing recipes in future blog stories..but..to get you started..here are a couple of super easy options.
1/3 cup balsamic vinegar
1 tbsp dijon mustard
1 garlic clove, finely chopped
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
place all vinaigrette ingredients in a mason jar. cover tightly and shake until well blended. store remaining vinaigrette in refrigerator. bring to room temperature before using to allow oil to mix with other ingredients.