• 1/4 cup red-wine vinegar (4tbsp)
  • 1/2 cup extra-virgin olive oil (8tbsp)
  • 1 tbsp Dijon mustard
  • 1 tsp sugar/honey
  • 1/2 tbsp Himalayan Pink Salt
  • A pinch of freshly ground black pepper


In a small bowl, combine mustard and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil. Season with salt and pepper.

*Basic vinaigrette formula - The classic formula is 1 part vinegar to 3 parts olive oil.

*This makes a vinaigrette for about four small salads. If you want to make less or more adjust the measurements.