Cooking with Rena Lee

Yield:4-6

INGREDIENTS:

3 tbsp	extra-virgin olive oil or flaxseed oil
2 tbsp	balsamic, champagne, or other vinegar, or citrus juice
1/2-1 tsp	Dijon mustard or honey, or both
	minced fresh herbs or other flavorings (optional)

DIRECTIONS:

Oil is the foundation to a great dressing. Choose one with a fresh, pleasant fragrance. Pour in a jar with a secure lid.
To 2 parts oil, add about 1 part acidic liquid, such as vinegar or citrus juice. A good vinegar will never let you down; experiment with balsamic, raw apple cider, champagne, umeboshi, fruit-flavored, tarragon, or sherry vinegars.
If you like, add an emulsifier, sucha as a dollop of mustard or honey. Optional: Add herbs, ginger, garlic, or other seasonings, plus a generous pinch of sea salt and a little pepper.
Shake or whisk until blended; taste and adjust sweetness or tartness. Refrigerate. Dressing elements may separate over time; just shake again before serving. On salads, start with less dressing than you think you'll need (you can always add more) before
tossing gently.