1/4 cup First Cold-Pressed Extra Virgin Olive Oil
1/4 cup Mutti Tomato Vinegar (Cider, Balsamic or Wine vinegards are also fine)
2 Tablespoons Dijon-style mustard
1 Tablespoon Salad Herbs (or Herbes de Provence)
Pinch of Fleur de Sel (French Sea Salt)
Pinch of ground Grains of Paradise or Black Tellicherry Peppercorn
Measure all ingredients except salt and peppercorn into a small bowl and whisk until emulsified (fast whisk for about 30 seconds). Season with salt and peppercorn to taste.
This is an easy dressing that I learned to make while living in Provence. You can switch out the ingredients based on what you like and what’s available. Sometimes I also add honey for a touch of sweetness.