Vinaigrette

• 2 tsp Dijon mustard
• 2 tbsp red or white wine vinegar or balsamic vinegar

In a small bowl or jug, whisk together the mustard, vinegar and 2 tablespoons water, then whisk in the oil. You should have quite a thick, glossy liquid. Season with salt and pepper.

Use straightaway or cover and keep in the fridge for up to 1 week.