Whisk together all ingredients except for the oil; then, while whisking, drizzle in the oil until combined. Alternatively, add all the ingredients to a jar and shake really well until emulsified. Be sure to taste test for salt levels, and enjoy!
Toss on a salad immediately before serving. Store leftover dressing in an airtight container in the fridge for up to 1 week.
Notes
This recipe makes just under 1/2 cup of dressing. Serving size will depend on how much dressing you use for a salad.