Start by collecting all your ingredients. This ensures you won't forget anything mid-recipe. Trust me; nothing is worse than halfway through and realizing you forgot the Dijon mustard!

In a bowl, combine the kosher salt and Dijon mustard. Use a whisk to blend these two together. It’s essential to make sure they’re nicely incorporated. The mustard plays a critical role in emulsifying the dressing, which means it’ll create a lovely, cohesive liquid.

Now, add the red wine vinegar to the mixture. It’s time to mix again! The vinegar will add that necessary brightness that cuts through the richness of the olive oil. Keep whisking until well combined.

Slowly drizzle in the extra virgin olive oil while whisking continuously. This step is vital as it ensures that your dressing emulsifies correctly. Once the mixture takes on a creamy consistency, you know you’ve done it right.

Finally, add freshly ground black pepper according to your taste. Give the dressing a taste test. Adjust the seasoning if needed. If you like it a bit tangier, add more vinegar. If you want it creamier, a little extra olive oil can do the trick!