HERBED BALSAMIC VINAIGRETTE

MAKES ABOUT 1 CUP/236 ML

We make fresh balsamic vinaigrette weekly. The dressing is quick to make and the herbs brighten up a simple green salad.

INGREDIENTS

¼ cup/60 ml and 2 tbsp/30 ml balsamic vinegar

1 tsp/5 ml stone-ground mustard

½ tsp sea salt

½ tsp pepper

1 tbsp/3 g parsley, minced

2 tsp/40 g chives, minced

1 tsp/1 g tarragon, minced

½ cup/120 ml extra-virgin olive oil

COOKING INSTRUCTIONS

In a medium bowl, whisk together balsamic vinegar, mustard, salt, pepper and herbs. Slowly whisk in olive oil. Adjust salt and pepper to taste.

CHEF’S TIP
For best results use high-quality olive oil and vinegar.