Every cook has their “house vinaigrette”. It’s the dressing you make when there is nothing else available in the refrigerator or it’s just your go to, favorite way to dress your salad.
I like tangy when it comes to dressing and this vinaigrette definitely delivers in that department. It’s a nice balance of flavors and works well with many types of lettuce and various salad ingredients.
When making salad dressing such as this one, always use good olive oil and vinegar, it makes such a difference.
1/4 cup extra-virgin olive oil
3 Tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 clove garlic, crushed
Kosher salt to taste
1/4 teaspoon pepper
Place all ingredients in a small mason jar with a lid and shake until well combined.
This will keep in the refrigerator for four days.
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