Universal Balsamic Vinaigrette

Sis and I both love a good balsamic vinaigrette dressing when we go to a nice restaurant for our salads.

I AM not a big fan of the balsamic vinaigrette salad dressing that you can buy in store from shelf, refrigerator, section or shelf stable neither one of them appeal to me.

Then I found out how easy it was to make a universally acceptable, balsamic vinaigrette, which became acceptable all across the board of my household. I use it for salad dressings. I use it when I do a little chop vegetable medley. I use it with my tomato and cheese thing over here.

And I think it’s time to show you how I make it because it’s so stinking easy!

Ready to get mixing?

1/4 cup good olive oil
1/4 cup good balsamic vinegar
A little bit of fresh basil. Dried will do just fine if that’s all you have
A nice squeeze of the Dijon mustard
Salt and pepper to season

Are you ready for this really complicated but delicious recipe?

Put the 4 ingredients, well, 6 if you count the salt and pepper, in glass jar with a tight fitting lid and then shake the crap out of it. Ok, really, just shake it like you mean it!

Uh huh. That’s it!

Enjoy!!

Pssst…did you peek that salad? That little ball of white in the middle? BURRATA cheese. Run to Costco and buy this … it’s delicious in a salad and even better in that Balsamic Marinated Tomatoes. We will be having that in a few days as well!

Enjoy!