Several have requested that I post the recipe for my “Balsamic Vinaigrette Dressing.” This dressing has become our family’s “house dressing.” My six-year old daughter is a pro at making it, too! Usually, we double or triple the recipe, as it stays fresh in the refrigerator for aprx. one week. However, in our house, it never lasts that long.
- 1 part olive oil (aprx 1/8 cup, more or less)
- 2 parts Balsamic Vinegar (aprx. 1/4 cup)
- 1 tsp of sugar, agave nectar or honey
- Salt and pepper, to taste
- 1 tsp of Italian dried herb blend
- 2 T of Dijon Mustard
- 1-2 tsp of minced garlic
Place all ingredients into half pint or pint sized jar, tighten lid and shake vigorously. Add a bit more sugar/agave nectar, depending upon your taste.
This is good on salads, or reduced in a small sauce pan and drizzled onto a grilled steak; then, topped with gorgonzola cheese crumbles. Last night, I used it to saute asparagus and cauliflower with garlic and toasted pine nuts. Tasted amazing, too! MMmmmm!