Fact: homemade salad dressing is far superior to store-bought salad dressing.

Fact: I only ever remember this 3 minutes before dinner will be ready.

Fact: This dressing can be made in under 3 minutes.

THE GOODS

1 tsp dijon mustard
1 tsp white wine vinegar
3 tbsp extra virgin olive oil
1/2 tsp herbes de provence (or italian seasoning)
pinch Kosher salt (about 1/4 tsp)
freshly ground black pepper

Just grab all of the ingredients from your pantry, whisk in the bottom of your salad bowl, and done! Makes enough dressing for 4-6 side salads or 2-3 entree salads.

You can make it in larger portions in a mason jar and store in the fridge if you'd like. I usually just make it fresh each time because it's so fast, and I don't love the way olive oil solidifies in the fridge.

The higher proportion of acids (mustard and vinegar) to the oil make it extra flavorful.

Customize by using lemon juice instead of (or in addition to) the vinegar. You can grate in garlic, add red pepper flakes, change out the seasonings, whatever you fancy. That's the beauty of this simple recipe. Once you have the hang of the proportions, there are endless ways to make it your own.