Balsamic Vinaigrette

Balsamic Vinaigrette

This has been our current favorite for salads for quite a while. We may drift off to something else for a bit, but we always come back to this one. Partly because it’s so easy to make. Even if we’ve already sat down for dinner and I realize we’re out. It literally takes about a minute to make. And it’s delicious.

I use an empty jam jar that is on the small side. I put 2 spoonfuls of Dijon mustard in first. Then I fill the jar about a third of the way with balsamic vinegar. Then olive oil until the jar is about 2/3 of the way full. Big pinch of salt and pepper. Shake and you’re done. It lasts right in your pantry for at least a week. The olive oil will solidify in the fridge. Which is fine, you will just need to let it warm up to room temperature if you want to go that route. We leave it in the pantry until it’s used up.

What I love about making your own dressing is how much you can play around with the amounts. If this is too tangy for you, decrease the balsamic vinegar/increase the olive oil. You can also add sugar 1/2 tsp at a time or use maple syrup for the sweetener. Dip a piece of lettuce in and taste as you go.


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