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Basic balsamic vinaigrette

1/2 cup balsamic vinegar

1 to 2 teaspoons Dijon mustard

1 to 2 teaspoons medium-grind black pepper

1 tablespoon fresh herbs, finely chopped, such as tarragon, basil or a mixture of oregano and mint or sage

1 tablespoon flat-leaved Italian parsley, chopped

1/2 cup fruity olive oil

Put the vinegar in a small jar with a tight-fitting lid. Add the mustard, pepper and half the herbs; shake well. Pour several tablespoons of oil into the jar and shake again. Then add the rest of the oil in two more additions, shaking well after each addition. Add the remaining herbs and shake again. This mixture should stay emulsified for several days at room temperature. Shake again before using. Makes 1 cup.