Serve this creamy balsamic vinaigrette on a large salad for guests or double/triple the recipe to have salad dressing on hand for all your delicious salads. Use it on pasta or green salads!
INGREDIENT
– ½ cup extra virgin olive oil*– ⅓ cup balsamic vinegar– 1 Tbsp pure maple syrup– 1 large clove garlic peeled and minced– 2 tsp dijon mustard– 1 tsp Herbs de Provence or Italian seasoning– ½ tsp sea salt to taste– ¼ tsp black pepper to taste
You can use balsamic vinaigrette right away on your favourite salads or as a marinade, or you can put it in the fridge in an airtight container and use it within two weeks.
Step 1
INSTRUCTIONS
A mason jar or a Wreck jar works great for me to store dressings.
Step 2
Before you use the dressing, give it a good shake or stir if it has been in the fridge for a while and is cold.