Balsamic Vinaigrette

Summer time meals at my house consists of lots of salads.  They are easy to prepare and are refreshing.  You can put your favorite veggies and meats in and create a different salad every time.  What is the icing for the salad is the dressing.  I am partial to vinaigrettes.  I love the lightness and the slight tanginess.

Today's recipe is for a tasty Balsamic Vinaigrette from Cooks Illustrated magazine.  It is easy to make and keeps in the fridge for up to 7 days.   This recipe makes about 1 cup of dressing.



Balsamic Vinaigrette
 Cooks Illustrated 

Ingredients:
3/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons minced shallot or red onion
2 teaspoon Dijon mustard
1-1/2 teaspoons minced fresh oregano leaves or 1/2 teaspoon dried
1/2 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
Shake all of the ingredients together in a jar with a tight-fitting lid.  The dressing can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before using.

Makes about 1 cup of dressing

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