I couldn’t believe it when I realized I had never written a blog on balsamic vinaigrette. I thought balsamic vinaigrette was one of few dressings I’ve ever made. (Turns out I’ve made Shallot Dijon Vinaigrette.)
I made this recipe specifically for a Spinach and Strawberry Salad but have used it on many salads since then. It’s basically my go-to salad dressing and I almost always have a jar or half a jar in my fridge, which is easy to accomplish because it’s so easy to make.
- 6 T. balsamic vinegar
- 1 T. Dijon mustard
- 1 ½ tsp. minced garlic
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ¾ c. olive oil
In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper. Whisk in olive oil. You can also place all ingredients in a jar and shake, shake, shake. Refrigerate until serving. I like to let the ingredients meld for as long as possible before eating.