Friday, May 8, 2009

Honey-Dijon Balsamic Vinaigrette

This is my "house" dressing that can be used for a million different dishes. Try it tossed with greens, on pasta salad or as a marinade for chicken/pork. My husband used to be a big Ranch dressing fan, but now he asks for this dressing instead. Typically I make enough for a week and store it in the refrigerator.

3/4 cup olive oil
2 small cloves of garlic
1/8 to 1/4 cup balsamic vinegar (depending on how much you like vinegar!)
1 tbsp. honey
1 tsp. Dijon mustard
salt, pepper

2-3 leaves of fresh basil (optional)

Combine all ingredients. Use a mini-food processor or immersion blender to emulsify this dressing.

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