Oil and Vinegar Salad Dressing
2 oz. red wine vinegar or balsamic vinegar
1 clove of garlic, finely minced or squeezed through a press
1 tsp. Dijon mustard
½ c. extra-virgin olive oil
Pinch fresh ground pepper
Pinch sea salt
Any fresh or dried herb you like (optional)
Place the mustard, garlic, vinegar, salt, and pepper in a large bowl and whisk to combine. Drizzle in the olive oil, while whisking, until all the oil is added and the dressing is emulsified. If the dressing tastes oily, add a little more vinegar. If it's too tart, whisk in a little more oil. (I like a slightly tart dressing so I use about 4 ounces of balsamic instead of the 2 ounces in the recipe.)
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