2 tablespoons (30 ml) white wine vinegar or red wine vinegar
4 tablespoons (60 ml) olive oil
Instructions
1. Measure the salt and pepper into a small bowl or jar.
2. Add the 2 tablespoons (30 ml) vinegar and stir until the salt is fully dissolved, about 30 seconds.
3. Add the 4 tablespoons (60 ml) olive oil. Stir or shake vigorously until the mixture is well blended and appears uniformly cloudy — this is a temporary emulsification. The dressing will separate on standing; re-stir or re-shake immediately before serving.
4. Taste and adjust salt if needed. Use at once over salad greens or other prepared salads.
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