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.