This Balsamic Vinaigrette is a versatile dressing that goes well with nearly any salad. It's quick and easy too!
1/4cupbalsamic vinegar(I recommend an aged balsamic)
2garlic cloves,pressed or minced (1 tsp)
1/2cupextra virgin olive oil
In a medium bowl, whisk to combine the balsamic vinegar, Dijon mustard, garlic, salt, and pepper.
While whisking, gradually add the extra virgin olive oil over about 30 seconds, until the dressing is emulsified and relatively thick.
Serve and enjoy, and store any leftovers in the fridge for up to two weeks.
This recipe will give you the most basic balsamic vinaigrette, but often I enjoy adding some type of fresh herb. My favorite is chopped rosemary (start with 1 tbsp), but thyme, basil, and sage are also compatible herbs.