This balsamic vinaigrette is my favorite salad dressing for spring mix.
According to Annette Heisch in her book, Oil and Vinegar, there are two types of balsamic: traditional and non-traditional.
Traditional is aged in barrels for at least 12 years and made from white Trebbiano grapes. Non-traditional is considerably more affordable, but quality can be sacrificed in the process. In fact, some products marketed as balsamic may actually just be dyed wine vinegar. Yikes!
For this recipe, I used Kirkland brand balsamic.
It states this on the label: “Certified by control Body authorized by Ministero delle Politiche Agricole Alimentari e Forestali.”
There are only six ingredients for this recipe.
Here is a quick video showing how I made the dressing:
The key to the dressing is using three parts oil to one part vinegar.
So if you need more dressing for a larger party (or to save for the next day), you can use 3/4 cup oil and 1/4 cup vinegar, increasing the other ingredients to your personal preference.
Instead of whisking, you can put all ingredients into a small glass container with a lid and shake vigorously.
Yummy yummy balsamic!
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