- 1 oz. (or 2-1/2 T.) Balsamic Vinegar
- 1 clove Garlic (minced)
- 1 t. Dijon Mustard
- 1/8 t. Salt
- 1/8 t. Pepper
- 4 oz. (or 1/2 C.) Olive Oil
- Just a tad of Water if you want it to be a little thinner (optional)
Add all ingrediants to cruet & shake well. Best if refrigerated a couple of hours before serving.
This is a real nice salad dressing. I also add just a tad of water to mine to make it a little thinner. I got this recipe from a cruet I bought at Crate & Barrell.
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