Vinegrette

A classic French vinaigrette is typically three to four parts oil (usually extra virgin olive oil) and one part acid (frequently red wine vinegar). Seasonings include salt, pepper (freshly ground) and often Dijon mustard and/or garlic. You may be able to use less oil and more acid ingredient if you use one of the following in your dressing: rice vinegar; white wine vinegar; raspberry, blueberry or other fruit vinegar; champagne vinegar; lemon, lime or orange juice. Start experimenting by beginning with two parts oil to one part vinegar or citrus juice.

Balsamic Vinegrette:
3/4 C. Extra Virgin Olive Oil
1/4 C. Balsamic Vinegar
2 Tbsp. dijon mustard
1 clove garlic
salt to taste
pepper to taste

Whisk to combine.