In a bowl, combine ¼ cup red wine vinegar and ⅓ cup olive oil.
Add 1 teaspoon dijon mustard and 1 minced clove of garlic to the mixture.
Incorporate 1 tablespoon chopped fresh parsley.
Season the vinaigrette with salt and pepper according to your taste
Whisk the ingredients together until the vinaigrette is emulsified.
Refrigerate the dressing for at least 1 hour before serving for optimal flavor.