Balsamic vinaigrette, a lighter dressing than mustard vinaigrette, is delightful with a wide variety of salads (green, tomato, beet, etc.) and works well either plain or with the addition of some minced garlic or herbs. The basic rule is to use 1 part balsamic vinegar to 2 parts extra-virgin cold-pressed olive oil.
This recipe makes enough vinaigrette for a salad for one person. It can be easily doubled, tripled or more, as necessary.
1 tsp. balsamic vinegar
2 tsp. olive oil
salt and freshly ground black pepper
Place the vinegar in the bottom of a salad bowl. Add a pinch of salt and stir. Add the olive oil, stirring so that the sauce emulsifies evenly. Grind in some black pepper, and if you are using minced garlic, add it now.
Place the salad on top of the dressing. Mix only at the last moment, just before serving.