SALAD DRESSINGS
     
     The most important thing to remember is the ratio of vinegar to oil – always one-third vinegar to two-thirds oil. Secondly, always start with the vinegar and any seasonings, shake well, then add oil – taste and adjust as needed.
     
     Tarragon Dressing
     
     2-3 cloves garlic
     Tarragon vinegar
     Dijon mustard
     Anchovy paste (optional)
     Kosher salt & coarse ground pepper
     Olive oil
     
     Put garlic (crushed if desired) in jar. Fill one-third full of vinegar. Add 1-2 heaping tsps. of mustard for a 10-12 oz. jar, (2 if you like it mustardy) plus 1 tsp. anchovy paste, salt & pepper. Shake well. Add olive oil. Shake again. Taste. If it's too vinegary, add more oil. If it's not sharp enough, add more vinegar or other seasonings.
     
     Balsamic Dressing
     
     Good balsamico (the better the balsamico, the better the dressing)
     Dijon mustard
     Kosher salt & coarse ground pepper
     Olive oil
     
     Same procedure as above – fill jar one-third full of balsamico, add 1-2 heaping tsp. mustard plus salt & pepper to taste. Shake well. Add olive oil and shake again. Taste and adjust as needed.
     
     Fruit & Nut Dressing
     
     Great for salads with pears, figs, kumquats, dried cranberries, etc. Don't make too much unless you make this salad often. (Pecans and walnuts are a great addition to the fruit for this salad.)
     
     Fruit vinegar – raspberry is delicious
     Nut oil – walnut works well
     Kosher salt & coarse ground pepper
     
     Same procedure – fill jar one-third full of fruit vinegar, salt & papper. Shake. Add nut oil. Shake again and taste. Adjust as needed.