Simple Red Wine Vinaigrette
This vinaigrette is easy to make, and has a little kick at the end from the dijon mustard. If you like, you can use finely-chopped shallots in place of the garlic powder, which lends great flavor. If you're feeling really adventurous, you can try substituting minced garlic instead, which will make the dressing a bit fiery!
1/2 cup cold pressed extra virgin olive oil
2 Tbsp. red wine vinegar
1/4 tsp. garlic powder
1/2 tsp. dijon mustard
dash of sea salt & freshly-ground pepper
Combine all ingredients in a mason jar with lid (or similar jar) and shake very well to combine. Taste a little bit and adjust the seasonings to suit your taste, as needed. Good to know: when olive oil is refrigerated, it will solidify, so you can't just pull the jar out of the fridge and pour this vinaigrette onto salads. Opinion is mixed about how long homemade vinaigrettes can be safely left out on the counter, so please use your own judgement.