Ham, eggs, chèvre, and Dijon vinaigrette are all classic French fare, but other dressings, cheeses, and cured meats can easily be substituted to change the character of the salad.

My favorite kind of vinaigrette is what I like to call a nook-and-cranny dressing, meaning that because of the addition of ...

tangy bite typically associated with classic Dijon. That said, it worked surprisingly well in a vinaigrette, where the sweetness helped to balance the vinegar’s acidity, creating a smooth and ...

A tangy raspberry vinaigrette tops a bitter greens salad with fresh raspberries and creamy burrata in this old school meets ...