In his charming manner, the food writer Mark Bittman breaks down salad dressing to its essential components: (1) fat, (2) acid, and (3) some kind of flavoring. With those three components, there is a lot of home kitchen chemistry possible in the selection and balance of those parts.
Sampling different oils for salad dressings (besides the ol' EVOO) can be an expensive but rewarding activity. Hazelnut oil, walnut oil, avocado oil, and others are becoming easier to find, but remain on the pricier side of things. The fruity and nutty accents make for surprising salads. N.B. follow the storage directions on the oil bottles as shelf-life can be shorter than you think and most require refrigeration. Experimenting with vinegars and French mustards can be just as much fun.
This dressing is just a template for experimenting, but works wonderfully over a big mix of greens such as mâche, mesclun, spinach, basil, cilantro, and watercress. Use a very fresh egg for the yolk to brighten the flavors.
Greens Dressing
Whisk together and pour over salad:
6 Tbs hazelnut oil
3 Tbs tarragon vinegar
1 egg yolk
1 Tbs Dijon or Meaux mustard
Salt and freshly ground black pepper
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