This is the true basic French dressing, brilliant in its simplicity and bright, balanced flavor. You can make it with or without minced green herbs and with either wine vinegar or a mixture of wine vinegar and fresh lemon juice.
2 T Wine Vinegar (red or white depending on the meal, but excellent quality)
1⁄8 t Salt
1⁄4 t dry mustard
6 T salad oil (or extra-virgin olive oil, depending on the meal)
2 T minced fresh herbs (optional)
Place all ingredients in a jar and shake until thoroughly blended.
Mastering the Art of French Cooking, Simone Beck, Louise Bertolette, Julia Child