Dougie’s Killer Balsamic Dressing

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-!

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. 

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