I have always thought I hated salad. I would eat it sometimes when I was out to dinner, but I never made it at home. However, I recently tried making my own vinaigrette, and now I am throwing together a salad with dinner a couple times a week.
You could make this using a whisk, but using one of my favorite pieces of equipment, an immersion blender (thanks again, Mom!), makes the vinaigrette frothy and creamy.
Here's what you need, this is just a guess of the measurements, it's really a judgment and preference call. It's pretty tangy-tasting, so if that is not your thing use less lemon and garlic.
1/3 cup olive oil
Juice of 1 lemon
1 garlic clove, pressed
Put everything together in a bowl or the handy-dandy cup that comes with your immersion blender. Blend until creamy. Toss together with some mixed baby greens. Perfection!