Balsemic Vinaigrette

General

• Great with any green salad
• Makes about ½ cup.
• Make it ahead, it keeps for a couple of days in the fridge. If the oil solidifies, set the vinaigrette on the counter and allow it to come to room temperature and liquefy again before dressing your salad

Ingredients

• 3 tablespoons balsamic vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon kosher salt
• ¼–½ teaspoon freshly ground black pepper
• ¼ cup olive oil

Procedure

1. In a small bowl or a jar with a tight-fitting lid, combine vinegar, mustard, salt, and pepper.
2. Add olive oil and whisk or shake vigorously until well combined. Taste, and add additional salt and pepper if needed.