The classic Italian marinade perfect for spinach or green leafy salads, green vegetables, roast chicken and so much more. Make sure you use your best cold pressed extra virgin olive oil and balsamic vinegar preferably from Modena and you’ll have an amazing salad vinaigrette. Its easy to put together and way fresher than jarred.
Balsamic Vinaigrette
- ¼ cup extra-virgin olive oil, you could use up to ½ cup for less acidic vinaigrette
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 small-medium cloves garlic, pressed or grated
- 1/4 teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
INSTRUCTIONS
- In a jar or bowl combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
- Taste, and adjust if needed.
- To adjust:
- – Too acidic, add a little maple or honey or olive oil or balance the flavors.
- – Need more punchiness, add a little more balsamic.
- – Always balance salt to your taste
- – Need it mellow, Omit garlic.
- -Refrigerate if not using right away. Homemade vinaigrette keeps well for 7 to 10 days.
- -If your vinaigrette solidifies somewhat in the fridge, not to worry about it. Simply let it rest at room temperature for 5 to 10 minutes. Whisk to blend and serve.
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