Olive Oil Vinaigrette

I have been searching for the perfect vinaigrette, and this recipe comes close. Two vinegars are combined (though the choice is left up to the cook). I used the recommended 2T sherry vinegar and 1T balsamic. And it uses 6T olive oil. The flavor is amped up by Dijon mustard and a garlic clove.

Some of the other vinaigrette dressings I've made recently have been too mustard-y, the 1 tsp mustard called for here was just about right.

The garlic clove is left intact, but is sliced for more surface area. The cook is instructed to leave it in for about a day.