Balsamic Vinaigrette
Balsamic vinaigrette…so classic and easy to make. Try this delicious vinaigrette on a mixed green salad of escarole, butter lettuce and radicchio, topped with grilled chicken or salmon.
Yield: 3/4 cup
Yield: 3/4 cup
Ingredients
- 1 clove garlic minced
- 1/4 cup balsamic vinegar
- 2 teaspoons honey optional, depends on level of sweetness desired
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- Pepper to taste optional
- 1/2 cup extra-virgin olive oil
Instructions
- In a small bowl, whisk together all ingredients except oil.
- Slowly add oil, whisking constantly until well combined.
Notes
Make Ahead and Storage Tips: cover and refrigerate. Use within 3 days. Whisk again before serving.
For a thick and creamy vinaigrette, incorporate olive oil with a hand blender.
This vinaigrette would be delicious served with my Farmers' Market Salad.
