For starters, I use a garlic press to mash a clove of garlic. Then I add a little salt, a dollop of Grey Poupon Dijon mustard, and rub them together with a spoon. I use a double splash of the best vinegar that I can find. My current favorite is . Cohn’s Raspberry Champagne Vinegar, which some Whole Foods stores carry. Then, I add a double splash of flaxseed oil and mix them up. While the traditional proportion of oil to vinegar is 3 to 1, I have come to prefer a ratio of about 1 to 1. Finally, I add some freshly ground pepper. Wonderful!