Three basic ingredients -- Dijon mustard, balsamic vinegar, and olive oil -- are combined  in a 4-to-1 ratio of oil to acid. Then,  add assorted fresh herbs.

MUSTARD AND BALSAMIC VINAIGRETTE

We prefer a rasp-style grater for the shallot, but the small holes of a box grater work, too.  This vinaigrette is well matched with bitter salad greens such as radicchio and frisée.

1/4 cup olive oil, regular, not extra-virgin olive oil 
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1/2 small shallot, finely grated (about 1 teaspoon)
1 teaspoon finely minced fresh tarragon or chives
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Whisk all ingredients in small nonreactive bowl until blended and creamy. Alternatively, combine all ingredients in small jar, seal tightly with lid, and shake until mixture is blended and creamy. 

(Can be covered and refrigerated for up to 1 week; return to room temperature before using.)

Yield:  About 1/3 cup

MUSTARD AND ROASTED GARLIC VINAIGRETTE
Makes about 1/2 cup

A little water is added to this vinaigrette to counter the thickening effect of the roasted garlic. Use the vinaigrette over grilled or roasted vegetables.

1 garlic head (about 2 1/2 ounces), intact
1/2 teaspoon plus 1/4 cup olive oil
1/2 teaspoon salt
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon minced fresh thyme leaves
1/8 teaspoon ground black pepper
2 tablespoons hot tap water

1. Adjust oven rack to middle position and heat oven to 400 degrees. Remove outer papery skins from head of garlic; cut 1/2 inch off top to expose most cloves. Place garlic head cut-side up in center of 8-inch-long piece of foil; drizzle cut surface with 1/2 teaspoon olive oil and 1/2 teaspoon salt. Gather corners of foil and twist to seal. Roast garlic until cloves are soft and golden, about 45 minutes. When cool enough to handle, squeeze cloves from skins into small nonreactive bowl; using a fork, mash garlic to paste.
2. Add remaining 1/4 cup olive oil, remaining 1/4 teaspoon salt, vinegar, mustard, thyme, pepper, and water to bowl with garlic; whisk until blended and creamy. (Can be covered and refrigerated for up to 1 week; return to room temperature before using.)

MUSTARD VINAIGRETTE WITH LEMON AND FINES HERBES
Makes about 1/3 cup

The lemon and herbal flavors of this vinaigrette make a nice dressing for grilled, roasted, or broiled vegetables, chicken, and fish.

1/4 cup olive oil
1 tablespoon juice from 1 lemon
2 teaspoons Dijon mustard
1/2 small shallot, finely grated (about 1 teaspoon)
1 teaspoon minced fresh parsley leaves
1 teaspoon minced fresh chervil leaves
1 teaspoon minced fresh tarragon leaves
1 teaspoon minced fresh chives
1/4 teaspoon salt
1/8 teaspoon ground black pepper