Emeril's Simple Balsamic Vinaigrette

Emeril's Simple Balsamic Vinaigrette
**Susan's Note: I use balsamic vinaigrette for a variety of things, but mostly on a salad of summer tomatoes and mozzarella and basil - the small marinated mozzarella balls you can buy at most supermarkets (like Wegmans) are delicious for this. I've realized that bottled dressing is not always better! Though in a pinch I'll use Ken's light balsamic, it's good. Here's Emeril's recipe. Note if you want to make a smaller amount: the ratio of vinegar to oil is 1 part vinegar, 3 parts oil.


1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients and serve immediately.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.