This balsamic vinaigrette is a flavorful dressing that adds bold flavor to salads, vegetables and even proteins such as chicken and beef. A kitchen staple that's so easy to make and tastes way better than the store bought version.
Whisk well until dressing is emulsified and slightly thickened.
Pour the dressing into a jar or airtight container.
Use immediately or store in the refrigerator for up to 2 weeks.
This is a very simple recipe, so use the highest quality extra virgin olive oil and balsamic vinegar that you can find. I prefer to use an aged balsamic vinegar whenever possible. This type of balsamic costs a bit more, but has a more intense, well rounded flavor without as much acidity.
The recipe makes enough dressing for about 4 large salads.