In the world of leafy green salads and crisp vegetables, few things are as satisfying -- and simple -- as the one-two punch of oil and vinegar. But once you start adding extra flavors and emulsifying, it's just as easy to make a creamy dressing that's a perfect accompaniment to the fresh flavors of spring. It's even easier, in fact, because there is no tried and true ingredients ratio for the perfect dressing -- it's all a matter of preference and desire, be it for something thick and creamy, milky, or somewhere in between.

The nutty tang of crème fraîche forms the foundation of this dressing, though sour cream, yogurt, mayonnaise or even tofu can be used instead. We find that mixing one part mayonnaise with two parts crème fraîche achieves a crisp and pronounced balance of flavors.

Next, just add your favorite flavor combinations, and mix to taste. In a pinch, dried spices work well, but the abundance of fresh spring and summer herbs is a good reason to give the glass jars a vacation. We took advantage of the seasonal bounty to whip up four excellent dressings perfect for your spring greens: They are, clockwise from top right: garlic and fresh basil, pickled jalapeno with fresh cilantro and a dash of dried cayenne, a bright lemon dill, and finally, diced onion with mustard, herbs, and just a dash of garlic vinegar.

This dressing technique is not only a great way to flavor your fresh vegetables, it's also a great way to make everyone at the table happy. The crème fraîche and mayonnaise base can be easily divided and then mixed with different herbs and flavors to create a number of different dressings to suit the different palates -- and everyone's appetite.