This recipe is derived from a vinaigrette recipe I found years ago in the Cranks cookbook Entertaining with Cranks. I make it in bulk because we eat lots of leafy salads but it also works well on left over baby potatoes and for a quick tabouleh.
Freshly ground black pepper
Sea salt to taste (or HerbamareTM)
juice of 2-3 lemons
2 tbsp sherry vinegar
2-3 heaped tbsp Dijon mustard or a mix of Dijon and whole grain mustard
dried herbs (optional)
Mix well and add to 500ml extra virgin olive oil.
Pour into empty olive oil bottle. Shake well before use.