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Balsamic Vinaigrette -

Chop one med-large sized clove garlic super fine. Put in little jelly jar, coffee mug, measuring cup, empty glass, whatever.
Squirt in about a tablespoon or two of fancy mustard, stone ground preferred.
Put an equal to lesser amount balsamic vin in the container as well.
Squeeze in a little lemon or lime juice if you wanna.
Add a little rooster sauce if you wanna.
Add about a teaspoon or so of salt.
Stir all that up real good.
NOW comes the bizness part.
Get your Extra-Virgin Olive Oil. Pour it into the jar ever so slowly, just a tiny little stream at first, while you whip up the whole contents of the jar really good with a fork, or a little whisk. You should notice that the oil is being distributed perfectly throughout the liquids, with no oil droplets actually visible. You are making an emulsion. As you add more oil, it will be easier to mix, and your stream can get larger. Stop adding oil when the dressing is to your desired thickness and volume.
Now taste it! If it's not flavorful enough, add a little more salt. If it's too oily tasting, add a little more vinegar. Be sure to mix again well. The flavor will change, and usually improve, over time, so if you can make in advance, QUE BUENO!
IMPORTANTE: Don't dress your salad until right before you are ready to serve. Otherwise the leaves and such get all slimy and wimpy.
BON PROVECHO!