6 tablespoons cider vinegar
3 tablespoons fresh lemon juice
4 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. freshly ground pepper
1 1/2 cups light or extra virgin olive oil

Combine vinegar and lemon juice (use only fresh squeezed). A small amount of finely grated yellow portion of the lemon zest may be added, if desired. Whisk in the seasonings (and herbs, if using). Drizzle in the oil, in a thin, steady stream while whisking until incorporated.

Add your favorite fresh herbs and spices, such as oregano, basil, mint, thyme, paprika, chives, scallions, shallots, minced garlic and hot pepper flakes to vary the flavors. A sprig of fresh dill in the vinaigrette decanter makes for an elegant presentation.

Use as a marinade for poultry and meats or as a dressing for pasta or fresh vegetables or over a baby greens salad.

Omit the herbs and spices, add a splash of honey, substitute orange or grapefruit juice for the vinegar and serve over fruit. Any light, good quality oil may be used in place of the light olive oil, such as walnut, safflower or peanut oil. Extra virgin olive oil has too much body and flavor for a light dressing, so if using olive oil, use a very light one.

The vinaigrette may be made in advance and chilled for several days. Herbs should be added less than 1 hour before serving to keep retain their freshest taste.

Submitted by: CM