Vinaigrettes are, perhaps, the most versatile of all dressings. They are terrific in pasta dishes, great on salads, and make wonderful marinades. Not only is a well-balanced vinaigrette capable of adding great flavor to a dish or salad, it can also do much to visually dress a presentation as well. After all, don't we eat with our eyes first? A pasta dish with a colorful tomato vinaigrette and garnished with a sprig or two of Italian parsley is both visually appealing and pleasing to the palate.

The traditional vinaigrette is just a matter of whisking 1 part vinegar to 3 parts oil then adding seasonings. Now, if you've ever gone this route, then you know that the flavor tends to fall flat on its face.

Making a good vinaigrette, one that is not too flat or too tart, is actually harder than it sounds. For my first vinaigrette attempt, I flipped the cookbook open, found a recipe and followed it with scientific precision --- and it was horrible. I spent the next years overpaying for processed dressings in fancy bottles, that is until a friend shared one of her recipes, and I have been experimenting ever since.

The secret lies in balancing out the acidity level in the vinegar with the oil, and selecting a combination of vinegar, oil, herbs, and spices that will pair nicely with the food you are serving it on.

• Experiment with flavored oils and vinegars, but remember, the lower the acidity level in the vinegar, the less oil is required to balance out the tartness. This will be true in all cases except for the aged vinegars, as they tend toward sweetness.
• If you use a boat motor, blender, or food processer, instead of a whisk, the dressing will remain emulsified longer, and the finished dressing will be smoother.
• Experiment with combinations of spices, like cumin or paprika, and fresh herbs. Dried spices, or a bit of Dijon mustard, will help with the emulsification process, and fresh herbs taste bright and add great color.
• Cut some of the fat by replacing a teaspoon or two of the oil with chicken broth, tomato juice, honey, or fruit juice. This is a great way to add layers of flavor and to tie the vinaigrette into the rest of the meal. Don't replace too much of the oil or it will leave the dressing watery and flavorless.