This balsamic vinaigrette is excellent drizzled over ripe garden tomatoes, fresh mozzarella and basil. You can also use it as a marinade for chicken breast, pork tenderloin, etc.

Balsamic Vinaigrette

3 tablespoons balsamic vinegar 
Pinch of minced garlic
1 tablespoon Dijon mustard
5 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon finely chopped fresh basil

In a small bowl, combine balsamic vinegar, mustard and garlic.  Whisk until blended.  In a slow, steady stream add the olive oil, whisking constantly until the oil is emulsified and the vinaigrette is smooth..  
Season with salt (optional), freshly ground pepper and stir in basil.

Yield: 2/3 cup vinaigrette.

 

 

This recipe has been kitchen tested.

 

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