3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 to 2 cloves minced garlic
2 to 3 teaspoons minced fresh herbs or 1 teaspoon dried herbs like oregano
A few teaspoons honey for a slightly sweeter dressing
Combine the olive oil and balsamic in a jar with a tight fitting lid. Add a big pinch of salt and a little black pepper and any of the optional ingredients. Screw on the lid and shake hard.
This vinaigrette will keep in the fridge for about a week.