This light dressing is best when it is freshly made and tossed on a salad of mixed greens. It will keep for up to five days.

Ingredients

1 1/2 tablespoons wine vinegar (or your favorite flavored vinegar)

3 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

1 tablespoon chives, chopped

1 teaspoon fresh thyme or tarragon

1/8 teaspoon salt

Ground black pepper

Instructions

In a jar with a tight fitting lid, combine vinegar, one tablespoon of olive oil and mustard. Securely attach the lid and shake until the liquid is blended. Add the remaining oil, one tablespoon at a time, shaking the jar to blend each time. Add the herbs and seasoning, and then shake to disperse. Makes 6 tablespoons.

Recipe provided by Karen Massey.