I love Michael Smith. East coast guy and has always had a laid back, family oriented, no bullshit approach to cooking despite being Chef Emeritus at Inn At Bay Fortune.

The best part of this salad dressing recipe is that it’s broad and general. Something oily, something sweet, something acidic and then some spices and mustard to bind everything together. These ratios will do three family-sized salads for us but you can obviously scale it up or down. Make it in a Mason style jar, put the lid on and shake!

• 1/2 cup extra virgin olive oil
• 1/4 cup any vinegar, lemon or lime juice
• 1/4 cup honey, maple syrup, or jelly
• 1.5 Teaspoons Dijon mustard
• 1.5 Teapoons any fresh herb (optional)
• A sprinkle or two sea salt and freshly ground pepper