It’s a matter of taste. You can use a basic oil & vinegar dressing – i.e. red wine, white distilled, cidar etc. or balsamic. The oil can be salad or veg oil or a light oil like canola or sunflower or evoo. Use one part vinegar to three or four parts oil. Use whatever ratio tastes right to you, though; some people like significantly more vinegar, some less. 1 tbsp. Dijon mustard 1/4 c. balsamic vinegar salt and pepper 3/4 to 1 c. olive oil Whisk the mustard and vinegar together in a medium bowl. Season lightly with salt and pepper. Continue whisking the vinegar/mustard mixture and drizzle in the oil in a thin steady stream. Start tasting the mixture when about half of the oil has been incorporated. You may need to add some more salt and pepper. Keep whisking in oil until the vinaigrette tastes right to you. It should taste smooth and be slightly tart. If it’s too sour, keep whisking in oil.