Balsamic Vinaigrette in a Flash!

I sometimes keep some store bought dressing on hand, but rarely use it, because this is so easy to whip up! I sometimes will simply mix the olive oil and balsamic, and that works fine. But the added ingredients make it very good...particularly if you get some quality balsamic vinegar--I've been enjoying the bottle I got at Gustare Oils and Vinegars. I recently learned that adding the bit of mustard helps bind the dressing together for a thicker consistency.

1 small garlic clove, minced
3 tbsp extra virgin olive oil (I like Chile EVOO!)
1 tbsp high quality balsamic vinegar
1 tsp fresh herbs, chopped...I used parsley
1 tsp mustard
salt & pepper to taste

Simply combine all the ingredients in a small bowl, roughly in the order presented. Whisk vigorously to combine (you can see how it comes together after whisking, comparing the photo to the left with the one above). You can get ready in advance, just give it a quick stir before serving. This makes enough for a salad of 3 to 4 servings, just increase as needed for a larger crowd. It can be stored at room temperature for a week or so, but I generally try to make what I want to use that night.

I'll have to do another post on my salad technique, but most often, I'm using this with a spinach or arugula salad. I like the consistency one gets tossing the salad with the dressing in a big salad bowl, plus that avoids people heaping more dressing on than they need. But if you think you might not use all the salad at once, it's better to let people serve their own dressing.