To make a creamy version, wisk about 4  tablespoons of mayonnaise in a bowl until it is smooth.  Then wisk in the dressing a little at a time.

• 1 tsp. coarse salt
• 1/2 tsp. freshly ground black pepper
• 2 heaping tsp. dijon mustard
• 1/4 cup lemon juice
• 1/4 cup white vinegar
• 1/4 cup canola oil
• 1/4 cup olive oil

1. In a bowl, wisk the salt, pepper, mustard, lemon juice and vinegar.

2. Slowly wisk in the canola and olive oils until the dressing emulsifies.  Store in a screw-top jar in the refrigerator for up to 1 month.

There’s much more vinegar in this recipe than the usual ratio, and it can handle sturdy greens like arugula.  It’s also good drizzled on green beans or on beans with flaked tuna in a simple Nicoise salad.

• 1 tsp. coarse salt
• 1/2 tsp. freshly ground black pepper
• 2 tsp dijon mustard
• 1/3 cup balsamic vinegar
• 2/3 cup olive oil

1. In a bowl, mix the salt, pepper, mustard and vinegar.

2. Slowly wisk in the oil until the dressing emulsifies.  Store in a screw-top jar in the refrigerator for up to one month.