It’s difficult to make a vinaigrette and photograph it to make it look like something appetizing, so please forgive my indiscretion. – Jonathan

In a mason jar with a tight fitting lid (or in my case, a repurposed pasta sauce jar), combine:

3/4 cup extra virgin olive oil
1/4 cup Balsamic Vinegar di Modena (or your favourite type of Balsamic)
1 T granulated garlic (I use granulated roasted garlic)
2 T Italian seasoning
1/4 to 1/2 tsp Dijon mustard (optional)
1/2 tsp fresh finely ground black pepper
salt, if needed.

Close lid tightly and shake vigorously. Allow to sit for one to two hours to allow the flavours to meld. Store leftovers in the refrigerator for 3-4 weeks.

N.B.: The Dijon mustard acts as an emulsifier, giving the vinaigrette a more creamy consistency, but to use or not is up to you. Purists would not include it.