I’m such a sucker for a great vinaigrette. I think the balance of sweet and acidity should be on point. The savory note of the garlic and mustard in the dressing is also something to marvel at. I can devour this dressing on salad – but it’s great with a piece of grilled chicken or even a delicious steak!
3 cloves of garlic
1/2 teaspoon of Kosher salt
1/2 teaspoon of black pepper
2 teaspoons of sugar
1 teaspoon of Dijon mustard
2 1/2 tablespoons of white balsamic vinegar
1/2 cup of olive oil
Using a blender, add the garlic, salt, pepper, sugar, mustard and vinegar. Blend oh high for 1 minute to ensure the garlic has broken and mixed in well. Then, putting the blender on a high speed, open the cap and drizzle the olive oil in slowly. Once this happens, the dressing should be emulsified and ready to enjoy. Store for up to a week in a jar with a lid in the refrigerator.
