Salad dressing

Easy and delicious. Taught to me by Monica.

Ingredients note: balsamic vinegar should be syrupy, sweet, and sold in a small, pretentious bottle for as much as a bottle of good wine and worth every penny. There’s no point buying the watery acidic stuff. Belazu (in the UK) and Damiani (in Canada) are good brands.

Add to a measuring jug (quantities are per person, for generous individual salads):

• A tablespoon of extra-virgin olive oil
• A teaspoon of balsamic vinegar.
• A teaspoon of maple syrup
• Some onion or shallot (optional), chopped as small as you can
• A pinch of salt
• Some freshly-ground black pepper
• A teaspoon of Dijon mustard

If you add the mustard last, you can use the mustard spoon to stir and so not waste all the mustard clinging to the spoon. Mix vigorously until fully emulsified.

If you leave it a while, the onion or shallot marinates and softens, which improves it.

A silicone scraper’s useful for serving.