White Wine Vinaigrette

White-Wine Vinaigrette 

Use this basic vinaigrette for pasta salad and vegetable-based salads, too. You can skip the herbs here if you’re stirring those directly into the salad.
Ingredients:
1/3 cup (80 mL) white-wine vinegar
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) salt
Freshly ground black pepper to taste
2/3 cup (150 mL) good-quality olive oil or grapeseed oil
Granulated sugar to taste
Handful fresh chopped herbs or spoonfuls dried herbs to taste (optional)
Directions:
In a small bowl, whisk vinegar with Dijon, salt and pepper. Pouring in a very thin, steady stream, slowly whisk oil into mixture. Whisk in sugar to taste. Add herbs, if using. If making ahead, vinaigrette will keep well, covered and refrigerated, for 3 to 5 days.
Makes 1 cup plus 2 tbsp (280 mL)