Whisk together the vinegar and mustard. Still whisking, slowly add the oil, whisking until emulsified.
Season with salt and pepper.
If serving with a freshly cooked meat and/or vegetables, pour half the vinaigrette over the warm meat and vegetables and toss gently to coat. Set aside for about 30 minutes to cool to room temperature. Pass the remaining vinaigrette on the side, whisking well before serving.
If not, pass the vinaigrette on the side, whisking well before serving with the salad.
Great with Boston lettuce, red leaf lettuce, and arugula.
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