Five ingredients and one fabulous vinaigrette, sound like a plan? I'm falling in love with the Pompeian brand of Balsamic Vinegar Pomegranate Infused. Vinaigrette's have quickly become my go-to dressings for just about all salads. Strawberry spinach, Greek with feta, Quinoa, you name it! Vinaigrette's are refreshing, a little tangy, a hint of sweetness and complement so many different flavors. The trick to keeping your oil and vinegar mixed is an emulsifier. Sounds fancy doesn't it? Basically an emulsifier helps prevent your vinaigrette from separating. One of the most common emulsifiers is mustard. If you are in to food science take a look at this fun post by J. Kenji Lopez-Alt on Serious Eats. Who knew the power of just a little mustard?
I like my vinaigrette more on the tangy side and use a 1:1 ratio of vinegar to oil.2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 garlic clove minced
Pinch of sugar
Dash of Dijon mustard (about 1/4 teaspoon)
*Note, using more mustard will keep your vinaigrette homogeneous for a longer period of time.
Combine the balsamic vinegar, garlic, sugar and Dijon mustard is a small bowl, slowly whisk in your olive oil. Taste, and adjust flavors to your preference.
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| My newest T.J Maxx find. You can also use your garlic press, but the pestle and mortar looked more fun. |
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| Garlic is nice and smashed |
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| Now whisk away! |
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