This quick homemade salad dressing is just right for a Niçoise salad, or to add some savory flavor to any tossed salad.
Peel and crush garlic and place on a cutting board. Sprinkle with salt and mash into a paste with the side of a chef's knife. Transfer to a small bowl. Add mustard, anchovy paste (or miso), and pepper; whisk until blended. Whisk in vinegar until blended. Gradually whisk in oil.
To make ahead: Refrigerate for up to 4 days.