Mix olive oil and mustard and you get this simple, wonderful vinaigrette. It can be mixed specially for a salad or it can be made in a larger quantity, to use as required – it will keep in the fridge for several weeks. If made ahead, store it in a screw-top jar and shake well just before using.
For herb vinaigrette, add l tbsp chopped fresh herbs of your choice, such as tarragon, chives or thyme. If storing the vinaigrette, add the herbs just before using. * For chilli vinaigrette, add 1–2 seeded and finely chopped fresh red chillies. Replace 1 tbsp of the olive oil with toasted sesame oil, if you like. * For garlic vinaigrette, add 1–2 finely crushed garlic cloves. For a milder taste, roast 1 bulb of garlic, wrapped in foil, in a preheated 180°C (350°F, gas mark 4) oven for 40 minutes or until tender. Leave until cool, then squeeze out the soft garlic cloves and add to the oil, whisking well. * For raspberry vinaigrette, replace the wine vinegar with raspberry vinegar. Use 4 tbsp each of olive oil and walnut oil. * For poppy seed vinaigrette, replace the olive oil with sunflower or groundnut oil and add 1–2 tsp poppy seeds. Use lemon juice instead of vinegar or, for a richer, more robust flavour, use 1 tbsp each of balsamic vinegar and red wine vinegar. * For an Oriental vinaigrette, replace the wine vinegar with rice vinegar and add l tbsp soy sauce. Sweeten with a few drops of clear honey instead of sugar.