I've adapted this recipe from the one presented by Jill Wilcox of Jill's Table at one of her cooking classes. Note, a jar of this vinaigrette can be refrigerated up to 3 weeks, as long as it doesn't contain any herbs or garlic, the addition of which means you can store it only up to 4 days (see Note below). I prefer to adjust the quantities to make only what I need, or to make a larger batch of the basic vinaigrette, and then add whatever herbs and aromatics suit the dish as I use portions of the basic dressing.
To use, just bring the jar to room temperature and then shake well. Or, I usually just scoop out as much as I need with a tablespoon, and let it come to temperature while I'm getting the salad together. A quick whisk with a fork, and it's ready to dress the salad.
Pour the vinegar into a large bowl.
Add the salt.
Stir with a whisk to dissolve the salt.
Add the whole grain mustard and pepper.
Whisk to incorporate the mustard and pepper.
Add the olive oil in a slow, steady stream, whisking while doing so.
Continue to whisk until the mixture has emulsified.
Taste and adjust the seasonings as desired.
If you're using herb or aromatics for addtiional flavouring, stir them in now.
Pour into a glass jar for storage in the refrigerator. Keep up to 3 weeks without added herbs or aromatics, but only up to 4 days if you add them.
Tip: set the bowl on a damp towel to prevent it from moving around while whisking the vinaigrette.
Food Safety Note: For information about food safety re: vegetables and herbs in oil, see: https://extension.oregonstate.edu/sites/default/files/documents/8836/sp50701herbsandvegetablesinoil.pdf
Classic Red Wine Vinaigrette https://urbancottagelife.com/classic-red-wine-vinaigrette/