Dijon Vinaigrette

2 tablespoons sherry wine or cider vinegar

1 tablespoon Dijon mustard

1 garlic clove, smashed to a paste

6-7 tablespoons olive oil or vegetable oil

Salt and pepper to taste

Combine vinegar, mustard and garlic in a bowl. Gradually whisk in oil. Add salt and pepper to taste. If not using immediately, cover and refrigerate up to five days.

Makes about ½ cup.