Dijon Balsamic Vinaigrette
Homemade salad dressings are so much better than those that come in a bottle, and most take only a few minutes to make. This basic vinaigrette made with balsamic vinegar should be in every cook’s repertoire, as it has almost endless uses. Use it to dress your favorite greens for a simple weeknight salad, or drizzle it over ripe heirloom tomatoes, fresh mozzarella and basil for a perfect caprese salad. It’s also delicious drizzled over roasted or grilled vegetables or even used as a lightly sweet marinade for chicken breasts or pork tenderloin.
- 3 Tbs. aged balsamic vinegar
- 1 Tbs. Dijon mustard
- 6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil
- Sea salt and freshly ground pepper
- 1 Tbs. minced fresh basil (optional)
In a small bowl, whisk together the vinegar and mustard until combined. Add the olive oil in a slow, steady stream, whisking constantly, until smooth and blended. Season with salt and pepper, and stir in the basil. Makes about 3/4 cup vinaigrette.
Williams Sonoma Test Kitchen