Basic Salad Dressing

Basic salad dressing.
1 regular jam jar.

Olive oil ( I prefer an olive oil with a mild taste)
Balsamic vinegar or white wine vinegar (or a mixture)
1 good tsp honey (I use honey form one of the many hives in Eynsham)
1 scant tsp mustard (I use Shaken Oak green peppercorn mustard)
Salt and pepper
Clove of garlic, crushed slightly under a knife 
Sprig of thyme

1. In the jam jar,  fill to 3/4 with olive oil. then add the vinegar, leaving a 1.5cm gap from the rim.
2. Add the rest of the ingredients.
3. Place on lid securely and shake, taste adjust seasoning if necessary, garlic and thyme will take time to infuse.
4. Place in a cool dark place or fridge.  You can use immediately but it benefits from a day or two to infuse. The dressing should keep will for a couple of weeks or more – the garlic and thyme will become more intense.

Lovely on green salads.
You can experiment :

• add a slice of orange zest for spinach leaf and watercress salad
• leave out the thyme and add some chopped parsley
• add a milder mustard instead of my suggested one
• add a piece of sundried tomato to the bottle
• etc etc, let me know what you add and I can add it to the suggestions above.