It works great on other dishes too, from quinoa salads to marinades. I typically make a single serving as needed, but you can definitely create a big jar of it to have on hand. The recipe is quite forgiving; I usually just estimate based on how much I want to make, using equal parts oil and vinegar as my guidelines.I like the stronger taste of the vinegar, but if you prefer something a bit lighter (or if your vinegar is really strong), you can reduce this a bit.

A few notes about ingredients. I suggest a good quality vinegar, as you can taste the difference between a bitter vinegar and a smoother one. You can experiment with different kinds of vinegar, too – lately I’ve been using up a fig balsamic vinegar that I purchased in Philly at The Tubby Olive. I used to make this recipe with a bit of chopped garlic – also great - but I now leave it out for my husband who is rather anti-garlic.

The dressing will last for a while – the herbs blend in nicely and infuse over a couple of days! So make a big batch and enjoy your greens!

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Herb Balsamic Vinaigrette

My go to recipe for balsamic vinaigrette. Put it on greens and/or grain salads!

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 -2 servings

Author Andrea @ French Pressed Kitchen

Ingredients

• Ingredients
• Olive oil
• ⅛ cup good balsamic vinegar
• ⅛ cup good olive oil
• 1 tsp. ground mustard
• ½ tsp. herbes de Provence
• Pinch of salt
• Pinch of black pepper

Instructions

• Combine equal parts olive oil and balsamic vinegar in a jar or bowl. Add in the mustard, herbs, salt and pepper. If using a jar, secure the lid and shake until combined. If using a bowl, mix vigorously with a spoon or whisk.
• Adjust seasonings (mustard, salt, pepper) to taste.

Bon appétit!

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