One of oldest salad dressing recipes. A classic that never goes out of fashion. Can be made and stored for up to 2 weeks in the fridge. Here is my version-
Recipe for one salad hat serves 2-3 persons. You can double or triple the recipe for a larger group.
Ingredients
3 tablespoons extra-virgin olive oil, or vegetable oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tbsp honey or to taste
1 tablespoon minced shallot, optional
1 teaspoon Dijon-style mustard
2 tsp minced garlic
Fresh herbs of your choice finely chopped such as thyme or rosemary (optional)
Dash kitchen salt, to taste
Freshly ground black pepper, to taste
Combine all the ingredients in a jar. Shake vigorously and refrigerate a few hours before use. Drizzle over salads such as garden or Nicoise. Keep dressing refrigerated.