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.
