Every meal has its standby. Eggs for breakfast. Peanut butter and jelly sandwich for snack. Grilled cheese sandwich for lunch. Pizza for dinner (and comfort food). Garden salad as a side; Caprese salad as an appetizer. Among dressings, the red wine vinaigrette holds the title of the ultimate standby champion.Red wine vinaigrette takes no offense at being called simple, the most frequent adjective used to characterize it. Perhaps it’s because it is also described as easy (or even “the easiest salad dressing to make, bar none”) and versatile.We use it on many recipes as well, most recently on the Shaved Turnip Salad.Tips for making Red Wine VinaigretteMake sure to use high quality red wine vinegar, real Dijon mustard, and extra virgin olive oil. You can keep it simple and season with just salt and pepper, or you can get creative and experiment with dried herbs like thyme, oregano, or basil.Go forth, and pair this red wine vinaigrette with almost anything. You can even use it on fresh greens alone. Make multiple servings, refrigerate, and use on almost any salad featuring greens. Red Wine Vinaigrette Votes: 1 Rating: 5 You: Rate this recipe! Servings: Ingredients 1/2 cup olive oilextra virgin 1/2 cup olive oilextra virgin 1/4 cup red wine vinegar 1/4 cup red wine vinegar 1 tbsp Dijon mustard 1 tbsp Dijon mustard 1 tsp sugarcan be substituted with honey 1 tsp sugarcan be substituted with honey 1 pinch saltto taste 1 pinch saltto taste 1 pinch black pepperfreshly ground, to taste 1 pinch black pepperfreshly ground, to taste Instructions Blend ingredients in a covered Mason jar or in a bowl. NotesThe vinaigrette stores refrigerated for about a week. Print this recipe Add to your Shopping List »This recipe is in your Shopping List. Add to your Meal Planner » Select Course to Add:BreakfastLunchDinner This recipe has been added to your Meal Planner. Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* Website This site uses Akismet to reduce spam. Learn how your comment data is processed.