A vinaigrette that separates on the plate was never emulsified in the first place. The fix is not more whisking — it is the right order and a little mustard, which holds the oil and the acid together long enough to actually dress a salad.

Start with everything except the oil. Whisk the vinegar, mustard, honey, and salt into a smooth base, then add the Basil Extra Virgin Olive Oil in a thin stream while the whisk keeps moving. Dump the oil in all at once and it will break every time.

The acid is doing more than making it tart. Red Onion Vinegar is what keeps the dressing from tasting flat and heavy, and it is the reason this holds up on sturdy greens, grain bowls, and roasted vegetables rather than only on delicate lettuce.