I've adapted this recipe from the one presented by Jill Wilcox of Jill's Table at one of her cooking classes. Note, a jar of this vinaigrette can be refrigerated up to 3 weeks, as long as it doesn't contain any herbs or garlic, the addition of which means you can store it only up to 4 days (see Note below). I prefer to adjust the quantities to make only what I need, or to make a larger batch of the basic vinaigrette, and then add whatever herbs and aromatics suit the dish as I use portions...