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¼ of a clove of garlic

1 teaspoon Dijon mustard

2 tablespoons white or red wine vinegar

6 tablespoons extra virgin olive oil

⅓ cup natural yoghurt

2 tablespoons white or red wine vinegar

1 tablespoon extra virgin olive oil

6 tablespoons extra virgin olive oil

1 lemon

6 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

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1. FRENCH DRESSING Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

2. YOGHURT DRESSING Put ⅓ cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

3. LEMON DRESSING Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.

4. BALSAMIC DRESSING Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

Generally use 3 to 1 ratio for any vinaigrette. 3 parts oil to 1 part acid (eg. cider vinegar, balsamic vinegar, lemon juice); then add any spice, garlic, Dijon mustard, salt and pepper, as desired.