Makes about 150 ml (5 fl oz)

You can adjust the basic vinaigrette with herbs to suit your tastes, garden, or end use. This vinaigrette can be used on the warm potato salad, with a smoked tuna, potato and olive salad, over steamed green beans or asparagus, drizzled over sliced tomatoes or with a carpaccio or similar. It is great as a dip for boiled globe artichokes or to drizzle over bresaola. You can even use it on lettuce leaves — shock, horror!

2 teaspoons dijon mustard

2 tablespoons extra virgin olive oil

80 ml (2½ fl oz/¹/₃ cup) red wine vinegar, or less, to taste

2 teaspoons fresh oregano (or basil), chopped

2 teaspoons fresh chervil, chopped (optional)

1 teaspoon fresh flat-leaf (Italian) parsley, chopped (optional)

1–2 purple garlic cloves, crushed

a pinch of sugar

In a bowl, whisk together the mustard, olive oil, vinegar, herbs, garlic and sugar. Taste for acidity, and season with sea salt and freshly ground black pepper. This vinaigrette will keep in the refrigerator for up to 1 week.