What would salads be without dressings? The concept for most dressings is to start with an oil base, then add vinegar or lemon for flavor, an emulsifier such as mustard, then herbs, spices, and seasonings.

The ratio is generally 2 to 3 parts oil to 1 part vinegar or lemon, although it can vary depending on the type of dressing. When it comes to adding fresh herbs and spices, there are many to choose from. As you progress in your seasoning experience you will learn which herbs pair well with different types of dressings.

Other items to add to dressings include:

• Mustard (stone-ground or Dijon)
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