Add all ingredients to a bowl or storage container and whisk well to combine.
Serve over salad immediately, or transfer to a jar or container to store. Lasts up to a week in the fridge.
Yields 1 ¼ cups dressing.
Note on Oils:
*If you plan to cook with this dressing (i.e. as a marinade), be sure to use a high smoke point oil! Extra-virgin olive oil has a low smoke point—meaning it will release toxic byproducts when heated above a certain temperature, and it is best used on cold dishes like salads. For cooking, use high smoke point oils like light or extra-light olive oil, or avocado oil.