I can already make vinaigrette, of course, but the recipe in my cooking adventure book is slightly different, in that it makes a larger quantity, has a higher proportion of oil, and doesn't include sugar or pepper.. It recommends garlic or herbs as suitable variations, so i make the garlic one, by adding a crushed clove of garlic.  I choose wholegrain mustard (it's in the fridge) and John picks white wine vinegar (sauvignon blanc) and all olive oil (it's a lighter olive oil), and Sam shakes everything up.  We use it to dress John's salad (tomato, celery, pepper, leftover carrots and sweetcorn, all diced very smal) for lunch.

It is a bit rich and oily, but tastes well enough, with a suspicion of garlic.  I'll probably stick to my normal recipe, though.