In a glass jar with a tight fitting lid combine ¼ cup of apple cider vinegar, 1 teaspoon of Dijon mustard, 2 cloves of minced garlic, a pinch of flake salt, a pinch of freshly ground black pepper, and ½ cup of extra-virgin olive oil.
Seal tightly and shake to emulsify. Set aside. Alternately, in a medium-sized bowl add the first five ingredients then slowly whisk in the olive oil to emulsify.
Keep the extra vinaigrette covered in the refrigerator for up to a week. Let the salad dressing come to room temperature before shaking and tossing with your greens. Your future self will thank you kindly.