Place the vinegar or juice in a small mixing bowl.
Add the salt and dissolve well with a balloon whisk or a fork (a spoon will not bring the desired result).
Add the mustard and whisk together well. The mixture will look creamy.
Add the oil one teaspoon at a time, whisking in between additions. As the mixture becomes thicker, you can add the oil in increasing quantities.
Grind in some black pepper and add any additional flavourings you havae prepared.
Serve over any salad greens, cold vegetables (asparagus, artichoke, avocado) or cold cooked fish.
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