I eat a lot of salads, but I don't often make "dressings", per se. I tend to just do them the Italian/Argentinian way, drizzling a little vinegar or lemon juice and oil over my greens, then sprinkling a little salt on. However, every now and again I get a dressing somewhere that I have to attempt to replicate. This is a reasonable facsimile of the vinaigrette that's served with the Quinoa Salad at Fleur de Sel in SF, my favorite prepared lunch spot. Makes about 1 cup.
Add to a food processor or blender with the blade in (you can hand-chop and whisk if you prefer):
1 cup packed parsley leaves and tender parts of the stems
2/3 cup grated Parmesan (about 2 oz)
2 tsp prepared mustard
1/2 tsp ground black pepper
1/2 tsp granulated garlic (or one small clove of garlic, finely smashed and minced)
(optional, phase 2 for AH) 1 tsp honey
2/3 cup olive oil
1/4 to 1/3 cup white wine vinegar, lemon juice, or a combination
There's enough salt in the cheese that you don't need to add more. Blend on high for about 30 seconds, stop, scrape down sides, and blend again. Let sit for about a minute, then taste test by dipping in part of a lettuce leaf rather than a finger or spoon. Add a little more of whatever you think it needs more of: vinegar for more tang? black pepper for more heat? honey to tone it down? It might be just right. Serve or store in a glass jar or plastic deli cup for about a week.
1-2 Tbsp olive oil
juice of 1/2-1 lemon
1/4 to 1/2 tsp salt