In a small mixing bowl or mason jar, whisk together the Dijon mustard, minced garlic, and dried oregano. Add the lemon juice and red wine vinegar, mixing until well combined.

Add kosher salt and freshly ground black pepper to the mixture. Whisk vigorously for about 30 seconds until the salt dissolves.

Gradually drizzle in the olive oil while continuously whisking until the dressing emulsifies into a creamy consistency.

Taste the dressing and adjust with more lemon juice or vinegar if needed, then adjust seasoning to your preference.

Serve immediately over your salad or store in a sealed jar in the refrigerator for up to 5 days.