This vinaigrette, from cookbook author Martha Rose Shulman, keeps well in the refrigerator for at least a week. The combination of sherry vinegar (I get De Soto brand from Spain at Williams Sonoma) and balsamic vinegar gives it a full-bodied, not quite sweet flavor that works with many salad combinations. I like to mix it up in a sealed pour-top container and keep it on hand for both salads and for drizzling on steamed vegetables. What brand of Dijon? Grey Poupon, but-of-course.

1/4 cup sherry vinegar
1 T. balsamic vinegar
1 T. Dijon mustard
Salt to taste
1 garlic clove, sliced thick and speared onto a wooden toothpick
1 cup extra-virgin olive oil
Salt to taste

Measure the vinegars, Dijon mustard and salt into a container. Pour in the olive oil, seal and shake well. Add the garlic-on-the- toothpick.

If the olive oil hardens when refrigerated, simply bring to room temperature, or run some warm water over the container.