The simplest recipe I learned in my French cooking classes, and the one I make daily. I’ve shared this so many times in stories, and you requested a reel - so voila! There are so many ways to tweak this recipe, but here’s the basic steps the way I learned it. The most important thing is to use a great quality Dijon mustard (no sugar added!) and the best red wine vinegar you can find. You can also add some honey if you like your dressing sweeter, but I largely prefer it without! Don’t worry about