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Here are three dressings I served on fresh greens at the Carrboro Farmers' Market on May 5th.  They're all quick and delicious.  Enjoy!

If you like, you can view the PDF version of the recipes (44KB).

Basic Vinaigrette

1/4 cup high-quality vinegar, such as sherry, balsamic, red wine, or white wine
1/2 teaspoon salt, plus more to taste
1 tablespoon minced shallots
1/2 teaspoon Dijon mustard
1/2 to 3/4 cup extra-virgin olive oil (to taste)
Freshly ground black pepper

Stir together the vinegar, salt and shallots in a bowl and let it rest for about 5 minutes.  Stir in the Dijon.  Slowly add the oil in a slow stream, whisking it into the vinegar mixture.  Taste the vinaigrette and adjust the amount of vinegar and/or oil to suit your palette.  Season the vinaigrette with pepper and additional salt, if necessary. You can make countless variations by changing the oils and vinegars. 

Fresh Strawberry Vinaigrette

1 pint fresh strawberries, washed and trimmed
1/2 cup fruit vinegar and/or balsamic vinegar
1/4 cup honey
1/4 cup olive oil
1/4 to 3/4 cup vegetable oil (to taste)
Freshly ground black pepper

Purée the berries, vinegar and honey in a blender.  With the machine running, add the oils in a steady stream.   Season the vinaigrette with pepper. This is particularly delicious on fresh spinach with almonds or pecans.

Creamy Herbed Dressing

1/2 cup (total) chopped fresh dill, basil, and/or flat-leaf parsley
3 garlic cloves, peeled
1 tablespoon grainy mustard
1/2 cup plain yogurt
1/2 cup sour cream
1/3 cup olive oil
Juice from 1/2 fresh lemon (about 2 tablespoons)
Salt and freshly ground black pepper to taste

Purée the herbs, garlic, mustard, yogurt and sour cream in a blender.  With the machine running, add the olive oil in a steady stream.  Add the lemon juice and pulse to combine.  Season the dressing with salt and pepper. Create your own version by experimenting with different fresh herbs.
 

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