Here's my basic dressing. We make three or four standard dressings and this is the easiest. I make it in a jam jar and get a few good runs out of a batch. Why does it taste so much better than just dousing your tender little green salad friends in olive oil and vinegar? I don't know, mustard seed magic? Having it premixed in the refrigerator means that a can of tuna or smoked oysters and a bag of washed greens just turned into a lunch worth eating, versus a lunch worth wolfing down. A good quality balsamic will cost you a bit more but makes a world of difference.
Basic Balsamic Dressing
2 tablespoons Balsamic vinegar
3-4 tablespoons olive oil (I use extra virgin)
1 heaping teaspoon whole-grain Dijon mustard
cracked black pepper, about 1/4 teaspoon
optional: 1 clove crushed garlic
Put everything in the jam jar, hand it to the baby to shake and turn up the Chaka Khan, or shake it yourself, well, until you break a sweat in your hot kitchen. Stores well for ever in the refrigerator. I like to dress the whole salad before I serve it, tossing it with my hands so leaves are evenly coated.