Versatile Vinaigrette

1/3 cup fresh lemon juice or apple cider vinegar

2/3 cup olive oil

3 garlic cloves, minced or pressed

1 ½ tsp. Dijon mustard

2 tsp. minced fresh herbs: hyssop, tarragon, basil, dill, cilantro etc.

½ tsp. salt, or to taste

½ tsp. cracked black pepper

Place all of the vinaigrette ingredients in a jar with a tight-fitting lid and shake vigorously to blend. Serve immediately or refrigerate for later use.

Vinaigrette will keep in a closed container in the refrigerator for about 1 month. Shake well before using. Use on green salads, cooked vegetables, and grain or bean salads without overwhelming their flavors.