Your salad, that is. This is a classic recipe that is easy to make!  We served this salad dressing with spring greens at Tuesday Lunch…
Balsamic Vinaigrette
- 1 small clove garlic, peeled
- 1/3 to ½ cup red wine or balsamic vinegar
- 1 shallot, minced
- 1 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper to taste
- 1 cup extra-virgin olive oil
Mash the garlic into a paste and place in a small bowl or jar with a well-fitting lid. Add the vinegar, shallot, mustard, and salt and pepper and whisk (or shake) to blend. Add the olive oil in a slow, steady stream, whisking constantly, until smooth. Taste and adjust the seasonings. Use at once (or refrigerate until ready to serve.)
Makes 1 1/2 cups.