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The mustard normally found in a basic vinaigrette dressing:
Is optional! It is used to balance the dressing and to make it more smooth by thickening it, which compliments artichokes with vinaigrette or a leek salad
Another classic: Use 1 tablespoon of lemon juice and 3 tablespoons of olive oil. No mustard included, but garlic, white onion and herbs will nicely flavor the vinaigrette
Always follow the rule of thumb: 1 part acid for every 3 parts fat 
One trick: you can prepare the vinaigrette in advance and store it in a small bottle in the refrigerator so that you always have some on hand
Some variations:
- Substitute the wine vinegar with sherry vinegar or with raspberry, cider, lemon, or balsamic vinegar...
- Substitute one tablespoon of sunflower oil or canola oil with olive oil, walnut, hazelnut, or grapeseed oil...
For a light vinaigrette dressing: view the light vinaigrette dressing recipe
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