Here is the recipe, which I usually double:
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/2 tsp. salt
1 tsp. sugar
2 tsp. prepared Dijon mustard
1 Tbl. minced shallot
1 garlic clove, minced
fresh ground pepper to taste
Combine all ingredient except the olive oil in a glass measuring cup. Pour in olive oil slowly while whisking continuously.
This basic recipe can be adapted using other vinegars such as white wine and raspberry.
I rarely use other dressing for green salad and haven't bought bottled dressing in years. What I do vary are the additions to salad greens, according to what's in season.
Fall/winter: pear, fig, mandarin orange, persimmon, pomegranate seeds, Japanese turnipsThis vinaigrette's uses extend well beyond a dressing for salad greens. I heat a couple tablespoons of it in a wok to saute winter greens and in the summer drizzle it over fresh tomatoes, mozzarella, and basil for a quick appetizer. A true kitchen workhorse!
Spring/summer: tomatoes, tomatoes, and more tomatoes (we don't eat fresh tomatoes at all in the offseason, so we're dying for them when they come in season), spring onions