This ‘vinaigrette’ was made to season steamed carrots, but it’s lovely as a salad dressing, too.

Really it should be called a ‘mustardette’ or ‘oilette’ because there need be no vinegar as a separate ingredient. Ingredients can be altered somewhat: it’s more of a template than a prescription for a vinaigrette.

⅓ cup extra-virgin olive oil

zest and juice of one lemon

3 Tbs fennel leaves or dill, chopped

1 Tbs prepared, coarse-grained Dijon-like mustard

1 tsp honey

1 tsp dry red wine or red wine vinegar, optional

salt to taste, start with ⅛ tsp

These amounts make a little more than can fill the 6-oz jar in the photo.