The easiest vinaigrette you’ll ever made

I make my own with oil, balsamic vinegar, and dijon mustard. Up until the last year I was using olive oil, but now I’ve hopped on the avocado bandwagon and use avocado oil. Either one will work! Everyone’s tastes are different when it comes to dressing, which is why I love this approach. It’s super flexible both based on your taste buds, and based on what’s in your cupboard.

Start with:

 3 tablespoons oil

1 tablespoon balsamic vinegar

1 tablespoon mustard

 Then adjust until it tastes just like you want it to. Want it tangier? Add vinegar. Like the kick of the mustard? Add more! Too much flavor, and want something simpler? Tone it down with a little extra oil. Also feel free to add spices. Salt, pepper, thyme, oregano, chili powder, curry, cumin, and garlic salt are some of my favorites. Sometimes I’ll add a dash of agave or honey if the salad needs something a teensy bit sweet. Don’t have balsamic? Use red wine vinegar, or white wine vinegar, or cider vinegar.

 Side note: Why is it so hard to spell vinaigrette? I’m assuming vinaigrette comes from the word vinegar. So where in the world did the “ai” come from? I can’t even guess my way to that one, I have to look it up every time. And I got good SAT scores back in the day! Can I blame this on #mombrain, please?