Nothing improves a salad more than a good dressing, and vinaigrette is one of the classic French dressings. It's really quick and easy to make, so once you know how you can stop buying the stuff from the shop.
The ratio of oil to vinegar in vinaigrette is always 3:1. Combine the mustard, vinegar, salt and any other herbs or flavourings in a bowl. Pour in the oil in a slow trickle, beating constantly. This will form an unstable emulsion, which is fine if you plan to use all the dressing immediately. If you are making a larger quantity, you can mix it with a stick blender, and this will give a more stable emulsion that will keep in a screw-top jar in the fridge for a few weeks.
When you use it in a salad, make sure all the leaves have a good coating of vinaigrette.