Basic Vinaigrette

• 3 tablespoons olive oil
• 1 tablespoon vinegar – champagne, sherry, red wine, white wine or apple cidar
• 1 teaspoon honey or molasses, optional
• Fresh herbs of your choice
• Kosher salt and freshly ground black pepper, to taste

Whisk the vinegar with the honey or molasses, if using. Slowly whisk in the olive oil until emulsified. Add fresh herbs, season with salt and pepper, and taste. Adjust if needed.

Once you start making your own vinaigrettes, there’s really no reason to buy them. The formula is simple: 3 parts olive oil to 1 part vinegar. From there, make it your own. Red wine, white wine, champagne, sherry or apple cider all work – choose one that complements what you’re making. I often add a teaspoon of honey or molasses for a little sweetness, the, fresh herbs that suit the dish. Thyme, basil, chives, parsley or tarragon can take the same basic vinaigrette in completely different directions. Always finish with kosher salt and freshly ground black pepper, and taste before serving.

I grow my own herbs in garden boxes near the kitchen, so there’s almost always something fresh within reach. Herbs are incredibly easy to grow, taste infinitely better, and cost very little compared with constantly buying those little plastic containers at the grocery store.

A good vinaigrette isn’t just for salad – spoon it under grilled fish, drizzle it around roasted vegetables, or use it to lightly dress the greens you pile over a piece of chick or fish.

Citrus Vinaigrette

• 1 cup fresh squeezed orange juice (3 navel oranges)
• orange zest
• 1 tbs fresh lemon juice
• 1 tsp fresh lime juice
• 1 shallot minced
• 1 sprig fresh thyme
• 3 tbs olive oil
• salt and pepper to taste

Freshly squeeze 1 cup of navel orange juice. In a sauce pan over medium heat reduce to 1/4 cup. Add zest of q orange. Cool. Whisk in a fresh squeeze each lemon and lime juice. 1 minced shallot, one sprig of fresh minced thyme. Slowly whisk in 3 tbs olive oil and 3 tbs EVOO, salt and pepper. Strain. Pour.