1/2cupbalsamic vinegarsubstitute red or white wine vinegar
1cupextra virgin olive oil
1/2teaspoondijon mustard
1clovegarlic - crushedoptional
1/2cupchopped fresh herbsI use thyme, oregano, rosemary and basil
if using dried herbs cut back to 1- 1 1/2 tablespoons total.
Instructions
Whisk together all ingredients and serve at room temperature. Store in the refrigerator for future use. Use a canning jar or clean leftover jar from pickles or jam to store your vinaigrette then all you have to do is shake it up to use.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.