I have one standby recipe that I always make, but I want some more variety as I generally bring a salad for lunch everyday to work. Not the biggest fan of the bottled dressings out there and I love restaurant's vinegrettes.
The Standby Mustard Vinegrette
Two cloves of garlic sit in apple cider vinegar for 15 minutes.
Whisk in dijon mustard and honey to taste (balance of sweet and tart).
Whisk in olive oil or vegetable oil so it emulsifies.
Salt and pepper to taste.