Todd Porter and Diane Cu from Costa Mesa, California, like to use this dressing with red oak leaf, mizuna, and arugula. They often toss in nuts and blue cheese.
Whisk vinaigrette ingredients together in a medium bowl until smoothly blended.
Make ahead: Up to 1 week, chilled.
Note: Nutritional analysis is per 1 1/2-tsp. serving Vinaigrette.
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