I am enjoying my own cooking so much I have been failing in my endeavors to support local restaurants by ordering delivery. I look at online menus and thing But I could make that here, and better. Last night had a simple salad -farmer's market lettuces, red tomato, yellow tomato, handful of almonds, homemade vinaigrettes [not a typo: a little of my garlic-herbs one and more of my mustard one].
Vinaigrette: start with red wine vinegar, add salt and, if using because you're not using good Dijon mustard, garlic and/or herbs, in a clear glass jar. Fill jar about 1/4 - 1/3 full if planning on mustard, and between 1/3 and 1/2 full if not. Swirl jar, looking up at bottom, every few minutes or whenever, and progress only when salt has completely dissolved. Then add mustard till jar is about half-full if going that way, and stir or kinda fold in, till unified with vinegar. Either way, pour olive oil in, in really thin stream while stirring vigorously, till jar almost full. Close jar lid tightly and shake, starting with a gentle turn of the wrist and progressing to vigorously, to emulsify. Don't just add all the oil and shake, or you won't get the right texture.
If you used mustard it should stay emulsified. If not, shake vigorously before each use.
This yields a close to 1:1 ratio of vinegar [and mustard if using] to oil; some prefer closer to 1:2. Adjust as needed.
This also takes more than a pinch of salt.