1/4 cup balsamic vinegar (or red wine vinegar for a classic vinaigrette)
2 tsps prepared english mustard (or Dijon mustard)
2 cloves of garlic crushed.
heavy pinch of kosher salt
heavy pinch of black pepper
Shake till well mixed.
add 3/4 cup olive oil
Shake again till it forms an emulsion
Let sit for one hour.
Shake then serve.
Doug:I use a martini shaker because it allows you to strain out the garlic.
Nancy’s Note on Balsamic Vinegar and olive oil- we have discovered a place in Santa Fe that sells a variety of vinegars and oils. If you are interested- http://www.oleaceaeoliveoil.com/#!
The 18 year old and the lavender balsamic vinegar are indescribable. And the Arbequina olive oil tastes wonderful. Not cheap but won’t be wasted either.