This is a delicious, easy to make dressing that complements everything. We make it in bulk and store it in the refrigerator for up to 2 weeks. With this to dip into, everyone will eat many more vegetables than they ever intended to.
Roughly, here is the formula: 2 parts olive oil, 1 part tarragon vinegar, a large dollop of Dijon mustard and lots of chopped garlic. Put all of the ingredients in a screw-top jar and shake it up until the mix becomes beautifully emulsified.
Here are some more specific quantities:
1/2 cup of your favorite olive oil
1/4 cup tarragon vinegar
1 tablespoon Dijon mustard
1 teaspoon finely chopped or pressed garlic
Put all of the ingredients in a jar (screw top is best) and shake until it is completely emulsified, smooth, creamy and consistent.
Expand based on proportions or to taste.