Balsamic Vinaigrette

This Balsamic vinaigrette is pretty much a staple in my home. I can use it on just about anything, even as a bread dip or over proscuitto e melone. The most important thing to remember is that not all balsamics are made the same. If it’s too bitter or acidic alone, you’ll end up with a less-than-pleasing dressing. Balsamic vinegar that comes in giant bargain bottles tends to be acidic, look for a smaller bottle of well-aged balsamic. A little goes a long way and for a few extra dollars you’ll end up loving your salad. The ratio of vinegar to oil in the perfect vinaigrette is up for debate – I really like half and half. Some people prefer a 1:2 ratio of vinegar to oil. The old standard is 1:3. Just play around with it until you find how you enjoy it most. The taste will greatly depend on the quality of oil and vinegar!

½ cup extra-aged balsamic vinegar
½ cup extra-virgin olive oil
1 tsp. whole grain mustard
¼ tsp. sea salt
⅛ tsp. black pepper, freshly ground

Place all ingredients in a container with a tight-fitting lid (a mason jar works great). Shake vigorously for 30 seconds until emulsified. You can also emulsify your vinaigrette in a blender or food processor (work on low, increasing the speed as you stream in the oil last). I only use a blender when working in extra large quantities. Up to about a cup, shaking it like crazy in a mason jar works great (and there’s way less clean up.)

Alternatively, you can whisk all ingredients together in a small bowl. To use this method, whisk all ingredients except the olive oil in a small bowl, then stream in the olive oil while you continue to whisk until the dressing has emulsified.

For a single serving, use one Tbsp. each vinegar and oil, a small dab of mustard (about ⅛ tsp. and just small pinch of salt and pepper.

Makes 1 cup.