It starts with a dollop of mustard, a good splash of oil and vineagar, a pinch of salt, ground black pepper and most importatnt garlic. Whisk the ingredients vigorously with a fork and you are on your way to a good French vinegrette.
It is essential to every salad to have a good vinegrette since it ties it all together. The green, the toppings, the herbs they need it to blend them toghether into a cool, crisp meal. In France, salad is the first on the table and makes the biggest impression on the food that lies ahead. So it best meet up to expectations. I learned this quickly while feeding groups with dozens of francais. In America the salad is the beastly way to get your 5 fruits and veggies a day and to keep the kids at the table longer, but in France it is the way to start the meal right enjoying the produce of the season melanged with the ever present infailable vinegrette.
No wonder the French think Americans have no culinary taste.
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