This recipe is for a basic yet flavorful vinaigrette. It can sit at room temperature for a day or two, or in the fridge for weeks. You'll want to leave it at room temperature for a bit so the oil returns to a liquid state for dressing salads.

Like it spicy? Add a pinch of pepper flakes. Have extra parsley or chives around? Mince those and shake them in there!

Our house salad that goes with (mostly) everything is usually a mix of greens, shaved fennel, toasted pine nuts, baby tomatoes (in the summer) and this dressing.