Michael’s Basic Balsamic Vinaigrette Dressing

A lot of people are intimidated by the idea of making their own salad dressing. This recipe illustrates clearly why so many restaurants use balsamic vinaigrette as their house dressing. It’s simple to make with almost no prep time whatsoever and it stores well if you have leftovers. Don’t forget it’s also delicious and really easy to do!

The olive oil is key in this recipe; it has a distinct flavor that will be missed if you make this dressing with another oil. If you’re feeling adventurous, try playing with the spices or adding some freshly chopped herbs. It’s your kitchen, your rules!

This recipe yields about 1/2 cup, enough for 4 servings

INGREDIENTS
4 tablespoons extra-virgin olive oil
6 teaspoons balsamic vinegar
3 teaspoons minced garlic
1/2 teaspoon sugar (I use turbinado, agave nectar or honey)
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt

INSTRUCTIONS
1.  Place everything in a bowl and whisk well with a wire whisk.  Alternatively you can place the ingredients in a blender to help emulsify the oil and meld the flavors even more.

Note that when you store this dressing in the refrigerator, some separation of the oil is going to happen and the olive oil will solidify to some degree.  All you need to do is let the dressing come back to room temperature and give it a thorough shake and it will be even better than Day 1!