Simple Vinaigrette

Balsamic Vinaigrette

1/2 cup extra virgin olive oil

1/3 cup balsamic vinegar

1 Tbsp. Dijon mustard

1 Tbsp. honey

Whisk together in a small bowl, cover, and chill.

This is a dressing that I keep in the fridge most of the time, because it’s good on all types of salads.  When I use the dark-colored balsamic vinegar, it has a deeper, richer taste that works well on Greek salads or an Italian-type mixed green salad.  

If I use white balsamic vinegar instead, the mustard flavor is more apparent and it's more like a honey-mustard vinaigrette. This version is great on a spinach and mushroom salad .  Sometimes I substitute sliced pears, goat cheese, and walnuts for the mushrooms, parmesan, and pecans just to make life interesting.