• In small screw-top jar, combine olive oil, vinegar, mustard and sugar; shake vigorously until well blended.
• Season with salt and pepper to taste. Refrigerate dressing for up to 1 week.
• Shake well before using.

Variations:

Garlic Vinaigrette: Add 1 small, halved garlic clove to olive oil mixture; let stand for 1 hour. Discard garlic. Store and serve as directed above.

Lemon Vinaigrette: Substitute 2 tbsp lemon juice for vinegar; add finely grated peel of 1 small lemon to olive oil mixture. Store and serve as directed above.

Herb Vinaigrette: Whisk 1 to 2 tbsp finely chopped fresh herbs (basil, oregano or chives) into dressing just before serving. Store and serve as directed above.

Shallot Vinaigrette: Add 1 to 2 finely chopped shallots to olive oil mixture; let stand for at least 1 hour before serving. Store and serve as directed above.