Balsamic Vinaigrette

The dressing idea was inspired by a roadside dinner in the Hamptons. One of the freshest spring mix greens I’ve ever had topped with the perfect balsamic vinaigrette (and don’t get me started on the clam chowder…).

For the first time, I finally used a jar to make the dressing. I know people do it– I’ve had lots of meals in homes where the dressing was in a jar– but I know understand how much easier it is to keep the ingredients mixed. This dressing is our new favorite and I’ve had to make it several times because we keep running out.

The key to amounts is to get the balance of sweetness versus acidity that you like. Agave tends to be sweeter so I have to remember to use less or add more mustard/garlic to balance that out. And you know the more you need to make it (because everyone at your table loves it!), the more you’ll know what that balance for your ingredients will be.

Combine:

Olive oil

Balsamic vinegar

Agave (or honey)

Dijon mustard

sea salt

ground pepper

garlic powder

Shake in jar. Serve.