Home-made Vinaigrette Dressing

1/2 cup olive oil
1/2 cup vinegar
1 tablespoon of prepared mustard
1-2 tsp salt, sprinkle of black pepper
1 clove minced garlic (if I have time--if not, garlic powder, or use garlic vinegar)
1/4-1/2 tsp of dried tarragon (or other spice if you like)

Shake it vigorously in a small container and taste it--add anything you think it needs (you may want to experiment a little.)
When you get it the way you like it, re-shake and pour it over your salad.
Add bleu cheese crumbles if you really want decadence.
You can also add feta cheese, bacon, olives, avocado, egg slices, chicken cubes, or all of the above.
This dressing keeps in the fridge for a couple of week. The olive oil rises and solidifies in fridge, but is fine when it warms to room temp or when I nuke it a few seconds.
It takes 5 minutes to make, not counting the garlic mincing--though sometimes I cheat and use a garlic press. This also makes an excellent marinade for meats and portobello mushrooms. Patricia Yeargin