Use this classic vinaigrette to dress nearly any green, pasta, potato or grain salad, as a marinade for grilled chicken, steak or shrimp. It's also delicious tossed with roasted veggies (we love it with asparagus), potatoes (think German potato salad), and spooned over practically everything else on your plate.

INGREDIENTS

• 1/4 cup extra-virgin olive oil such as Olio Santo, House Blend or any of your favorite classic EVOOs
• 2 Tbsp Napa Cabernet Red Wine Vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/2 - 1 tsp honey (to taste)
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Whisk all ingredients together and dress away! You can also put all ingredients in a jar and shake well.

If the vinegar is too punchy, add a little more honey or a little splash of water to mellow it out.

VARIATIONS:

• Add more mustard and honey to make it a Honey Mustard Vinaigrette
• Add 1-2 Tbsp mayo or Greek yogurt to make it creamy
• Add lemon juice to make it extra bright and tangy
• Add 1-2 Tbsp tahini to give it a Mediterranean twist
• Add 1-2 Tbsp grated Parmesan
• Swap out the minced garlic for an herb blend such as Aglio Olio, Napa Valley Blend, North Beach Blend or OMG (if using a dried herb blend, allow vinaigrette to sit for at least 30 minutes before serving to allow flavors to open and meld).
• Swap out the classic EVOO for Garlic EVOO, Basil EVOO or Rosemary EVOO
• Add fresh minced herbs, such as parsley, chives, tarragon or basil