As much as I love my mustard vinaigrette dressing, I also love this dressing. It is a nice, light balsamic, and I often use it on my greek salads with a little oregano. It’s just perfect as it is. I use those wonderful bell jars which are available in most supermarkets. You will almost always have all of these ingredients on hand, and if you don’t, you should! It couldn’t be much simpler. No excuse not to make your own dressing. Take control of what goes into the food you eat!
INGREDIENTS & DIRECTIONS:
In a small bowl, whisk together 1/4 cup Balsamic vinegar, 1 tablespoon Dijon (I use 2 because I like a strong mustard flavor but you should use according to your own taste.) Add a pinch of sugar. (What exactly is a pinch? Pour a very little bit of sugar into the palm of your hand and with your other hand, literally pinch some sugar! And there is your pinch.) Add approx. 1/4 teaspoon kosher salt (you can always add more so err on the side of a little bit at a time). Add a few grinds of black pepper. Slowly add 3/4 cup olive oil and continue to whisk until it emulsifies…and finished!
*You can store this for up to 2 weeks in the refrigerator