A good mustard adds flavor to your vinaigrette, and—more importably—it is the key to a stable, emulsified dressing. In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. https://www.allrecipes.com/recipe/24609/mustard-vinaigrette The container on the left contains oil and balsamic vinegar mixed in a ratio of 3:1. Red wine vinegar: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads). Notes. Place ingredients: oil, vinegar, sugar, mustard, garlic, and salt into a mason jar or tupperware. This is a great last minute dressing, but it can also be made in advance! Preparation. Serve with your favorite leafy salad and enjoy. Balsamic vinegar: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches. 1 cup olive oil, 1/3 cup vinegar); however, I generally find that ratio too oily and almost always prefer a 1:1 ratio of vinegar/acid to oil. Traditionally, vinaigrettes are made with a 3:1 ratio of vinegar/acid to oil (eg. https://www.kitchentreaty.com/how-to-make-a-simple-vinaigrette https://saltpepperskillet.com/recipes/how-to-make-vinaigrette https://www.thekitchn.com/essential-recipe-balsamic-vinaigrette-139113 https://www.thespruceeats.com/mustard-vinaigrette-recipe-995914 Vinaigrette ingredients. Seal and shake until well combined. The container on the right has the same ingredients, with the addition of a small amount of dijon mustard. Both containers were sealed and shaken vigorously until they looked homogeneous. https://www.foodnetwork.com/recipes/food-network-kitchen/simple-vinaigrette