My "recipe" for a basic vinaigrette: get a stick blender. Put a small clove, or half of a big clove, of garlic through a garlic press into the beaker for the blender. Sprinkle in some kosher salt and some freshly ground pepper. Pour in vinegar: balsamic, red wine, sherry, champagne, rice wine, whatever. Add roughly half a teaspoon of prepared mustard — I use dijon. Whir with the stick blender, and then drizzle in olive oil. As long as you don't pour the oil too fast, this should make an emulsion. As far as quantities go, people like Julia Child would recommend, I think, five parts oil to one part vinegar. I tend to use more vinegar than that.

The other day Debby took some leftover chicken (which I had picked from the bones after making the stock), and ate it with lettuce and a balsamic vinaigrette. Yummy!

One favorite variant around here: use rice wine vinegar, and also use some pickled ginger (from the take-out sushi containers from one of our nearby grocery stores) — one or two pieces should be enough. Whir until the ginger is pureed, then drizzle in the oil. You can add a tiny bit of sesame oil at the end if you want, and maybe toss some sesame seeds with the salad.