Do your next week’s self a favor. This weekend, clean out a glass jar (an old pickle jar is perfect) and make this vinaigrette to have for the week. For the weekday grind, you’ll have it to toss it with greens, rice or bean salads, pour over asparagus or barley. Having it at the ready means a guaranteed fresh, bright spot on the dinner plate every night of the week.
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon sugar or a squeeze of honey
1/2 teaspoon salt
a twist of freshly ground pepper
Chopped herbs (chives, parsley, dill, thyme, whatever!)
1/2 cup good olive oil