OK - you've twisted my arm - here is my secret recipe for my delicious Vinaigrette. Quick and simple to make, it stores well for weeks and will just need a good shake to be good to go. Great on salads of course, but try on warm new potatoes for a delicious alternative to butter.
180ml Extra Virgin Olive Oil 30ml White wine/cider vinegar Ground black pepper Sea salt 2 teaspoons wholegrain mustard
Mix the vinegar and wholegrain mustard together in a jug or small bowl, add seasoning to tast and gradually whisk in the oil until combined.
Pour into a sterilised 250ml bottle and seal.
Mixture will separate during storage so just give a good shake to use.