Vinegar (apple cider, red wine…) 1 tablespoon
Oil (extra virgin olive, canola, peanut, grapeseed…) 3 tablespoons
In a bowl combine the oil and vinegar, mix together and season to taste with salt and pepper. No matter what quantity you are making, always respect the amount of 3 times more oil than vinegar.
For balsamic vinegar which is less acidic, mix at 2 times more oil than vinegar.
You can personalize the test of your vinaigrette by adding one or several ingredients like crushed garlic, sliced shallots or chopped onion, fresh chopped parsley, honey, sliced almonds, crushed walnuts, dried herb, mustard, tomato coulis, red beet juice or any other fresh ingredient like cream, yogurt, blue cheese, mayonnaise etc.
You can experiment with a variation of aromatized oils and vinegars on their own or mixed together.
Since vinaigrette will conserve very well you can pour it in a bottle and close it. When left alone the oil and vinegar will separate so make sure you always shake the bottle before serving.
The best way to season a salad is to put it in a bowl and pour some vinaigrette on it, mix with your hand, then put it on the plate. This will prevent having a layer of vinaigrette at the bottom of the plate and will be more presentable.
A well-seasoned salad is just bright, no vinaigrette is dripping from it.
Never season a salad with vinaigrette in advance or the salad will cook and wilt. Season just the right amount and serve immediately.