Balsamic Salad Dressing

One of the best things about my new job is that it came with a considerable increase in pay. That means occasionally I can afford to treat myself to ingredients I couldn’t before.

Right, now I am treating myself to some very lovely balsamic vinegars that I found at a local kitchen specialty store. I never knew that really good balsamic vinegar is thick and slightly sweet, not thin and slightly acidic like grocery store balsamic vinegar. Not that the balsamic vinegar you buy at the grocery store is bad. Its just really different from the really good stuff.

I have bought 3 different flavors so far, barrel aged, sweet basil and fig. They are going in everything and over everything I can possibly think of.

My favorite is the barrel aged balsamic. I love to use it in a vinaigrette. I usually use a mix of spring greens, pecans and dried cranberries for my salad but it would also be good with a mixture of spinach, and straeberries.

Balsamic Vinaigrette

Adapted From

1/4 cup balsamic vinegar

1/4 cup olive oil

1/2 tsp mustard

1/8 tsp salt

Pinch of black pepper

Place all the ingredients in a small jar. Close the jar and shake until combined.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s