Mix a small vinaigrette by ratio
Use one spoon as a unit, then taste the dressing on a leaf before changing the balance.
Start a trial dressing with one part vinegar and three parts oil by volume. For a small salad, measure one teaspoon of vinegar and three teaspoons of oil. For a larger bowl, switch to a tablespoon for both ingredients. The size changes while the starting balance stays the same. Vinegars differ, so the ratio is a starting point for tasting.
In a small bowl, stir a pinch of salt into the vinegar. Add a little mustard if you like its flavor, then whisk while drizzling in the measured oil. For a jar version, use a jar with room above the dressing, close the lid tightly and shake. A simple dressing may separate when it stands; whisk or shake again just before use.
Dip a leaf from the salad into the dressing and taste it. If the vinegar dominates, whisk in a little more oil. If the leaf tastes oily and flat, add vinegar a few drops at a time. Toss the leaves with part of the dressing first. Any excess on the side is easier to manage than a puddle at the bottom of the serving bowl.
