French dressing

Miriam's tips for the perfect French dressing:

• I often make this dressing ahead of time and keep it in a sealed jar in the fridge for up to a week—just bring it back to room temperature and give it a good shake before using, as the oil and vinegar will naturally separate.
• If you prefer a slightly sweeter dressing, you can increase the pinch of sugar or even try swapping it for a drizzle of runny honey for a subtle twist.
• I also find that adding a small clove of finely grated garlic to the dressing gives it an extra punch of flavour, perfect if you like your salads with a bit more bite.
• For a creamier texture, I sometimes whisk in a spoonful of crème fraîche or Greek yoghurt, which makes the dressing lovely for drizzling over roasted vegetables and grilled meats as well as salads.