b'VINAIGRETTEA basic vinaigrette dressing only needs oil, vinegar, salt and pepper.The key is to keep the ratio of 3 parts oil to 1 part vinegar and thenadd other flavours to suit your taste.Flavourless oils such as extra virgin olive oil, grapeseed oil or vegetableDIY DRESSINGS oil are ideal for a vinaigrette base. For extra flavour, swap in a smallamount of nut oil like walnut, hazelnut or sesame for a deliciousAsian vibe, but remember that a little goes a long way.AND DIPS You can also experiment with different vinegars. Most wine vinegars will yield a lighter flavour and rice vinegar is also a nice, light choice. Apple cider vinegar adds a bite and Balsamic vinegar lends a sweet/tart flavourto the mix. Sherry vinegar has a bold flavour so is best used sparingly.This recipe yields enough vinaigrette to lightly dress a side salad for four:Ingredients 3 tablespoons extra virgin olive oil 1 tablespoon white wine vinegarSalt and pepper to tasteMethodAdd all the ingredients to a jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or blender. Taste and adjust seasonings if desired. Add to salad, toss, and serve. Keep leftover dressing in a sealed jar in the refrigerator for 2-3 days.Once you have your vinaigrette base, try these optionalextras to create different flavours: 1-2tbsps herbs like dill, basil, parsley,coriander, mint, or thyme A finely minced garlic clove 1tsp finely minced or grated ginger 1tsp finely chopped shallots, spring onion or onion 1tbsp finely grated cheese (a hard, crumbly cheese works best) Pinch of crushed red pepper flakes 1tsp horseradishtsp sriracha or alternative hot sauce 1tsp your preferred mustard -1tsp sugar or honey13'