Rule of thumb: Your vinaigrette's only as good as your vinegar.

Oil and water. Photo: Bill Gracey via Flickr.

The simple alchemy of a delicious vinaigrette - emulsion at its finest - demands the best oil and vinegar you can get your hands on.

4 cloves garlic, minced and then mashed with pinch salt using the side of your chef's knife
8 teaspoons honey
Juice of 3-4 limes
Scant 1/4 cup tablespoons good quality champagne vinegar, like O Champagne Vinegar
1/2 cup good quality extra virgin olive oil, like California Olive Ranch's Everyday EVOO
1/2 cup canola or other light veg oil
2 tablespoons dijon mustard
2 teaspoon fine sea salt
Generous amount of coarsely ground black pepper

Combine ingredients in a lidded jar or tupperware. Shake until blended and thickened. Gets better overnight and lasts for a week in the fridge.