Monday, May 02, 2011
1 garlic clove
1/4 cup quaity Balsamic Vinegar
1/2 teaspoon Dijon Mustard
pinch of salt and fresh cracked black pepper to taste
3/4 cup quality extra virgin olive oil
sugar or sweetener optional to your taste or none for a zero carb dressing
Add the Balsamic vinegar, Dijon mustard and salt, pepper, and garlic.
Give it a quick whisk allowing the mustard and vinegar to combine and begin to emulsify.
Or you can cheat like I do and use my salad dressing mixer shown below which I purchased from Pampered Chef along with the garlic press!
Begin to slowly add the olive oil until well combined, being careful to add just a little bit at a time so the dressing will emulsify, the mustard should help emulsification so don't leave it out.
You can add other ingredients, herbs and spices to kick it up a notch it's up to you. But this is the basic recipe I use.
Store in a glass jar for about a week.
Ono!! Enjoy with your Apple Orchard Chicken Salad!!