Makes about 250ml

It is worth making up a batch of good dressing, which you can keep in a screw-top jar in the fridge. Choose the vinegar to suit your style. Rice wine vinegar is one of my favourites because it gives a light, delicate flavour. Wine vinegar is fuller in flavour, and adding a little sherry vinegar makes for a more mellow taste. For a nutty flavour, replace some of the lighter oil with a tablespoon or two of hazelnut or walnut oil.

120ml extra virgin olive oil
120ml groundnut or sunflower oil
50ml white wine or rice wine vinegar
2 tsp sherry vinegar, optional
½ tsp fine sea salt
Freshly ground black pepper

Put the oils, vinegars and seasonings into a blender and blitz for a good minute or so to a light emulsion. Then pour into a screw-top jar or bottle to serve. We sometimes fill squeezy plastic bottles with vinaigrette to swirl on plates. Every time you need to use it, shake the jar or bottle. It will keep for a couple of weeks.

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