So this week, I took the extra time to measure as I whisked it all together. This dressing has a a lot of punch to it from all the garlic and the high vinegar to oil ratio. That is how I like my vinaigrette. That punch is what everyone loves so much about it. Give it a try as written on a salad before trying to dilute it with more oil.
Just be warned that if you bring this to a potluck, you will be bringing it until the end of time
Garlic Balsamic Vinaigrette
recipe by Carole Jones
2 large cloves of garlic, finely minced *I use a microplane
1 rounded TB dijon or brown mustard
1 1/2 tsp salt
2 tsp freshly ground black pepper
1/3 C balsamic vinegar
2/3 C extra virgin olive oil
1. In a small bowl, whisk together all the ingredients except the oil. While whisking, slowly drizzle in the oil. Keeps at room temperature in an airtight container for 10-14 days.