From the Field Balsamic Vinaigrette

I love making my own vinaigrettes. It's so easy to do, and it's a great way to customize the flavor to your own taste. This recipe for From the Field Balsamic Vinaigrette is one of my favorites. It's simple to make, but it's packed with flavor. The balsamic vinegar adds a deep, rich flavor, while the Dijon mustard and honey add a touch of sweetness. The olive oil helps to emulsify everything together and creates a smooth, creamy dressing.

This vinaigrette is perfect for salads, but it can also be used to dress vegetables, grilled meats, or even fish. I like to make a big batch and keep it in the fridge for easy weeknight meals.

Ingredients:

• 1/4 cup balsamic vinegar

• 2 tablespoons Dijon mustard

• 2 tablespoons honey

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup extra-virgin olive oil

Instructions:

1. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and pepper.

2. Slowly drizzle in the olive oil while whisking constantly.

3. Continue whisking until the dressing is smooth and emulsified.

4. Store the dressing in a jar in the fridge for up to 2 weeks.

Tips:

• For a more intense flavor, use aged balsamic vinegar.

• If you don't have Dijon mustard, you can use regular yellow mustard.

• To add a bit of heat, add a pinch of red pepper flakes to the dressing.

• To make a vinaigrette without oil, use a blender or food processor to combine the balsamic vinegar, Dijon mustard, honey, salt, and pepper. Then, slowly drizzle in water until the dressing reaches the desired consistency.

Enjoy!

Here are some additional thoughts on this recipe:

• I like to use a small whisk for this recipe, but you can also use a fork or a blender.

• If you don't have a whisk, you can use a jar with a tight-fitting lid. Add the ingredients to the jar and shake vigorously until the dressing is combined.

• I like to store my vinaigrette in a glass jar in the fridge. This will help to keep it fresh for up to 2 weeks.

• You can use this vinaigrette on any type of salad. I like to use it on a simple green salad with grilled chicken or fish.

• You can also use this vinaigrette to dress vegetables, grilled meats, or even fish.

I hope you enjoy this recipe!