Spork and Skewer

There are a few things that I am willing to admit about homemade salad dressing. 1. It takes a little more time than opening a bottle, and 2. It does have more calories. BUT...it's worth it. Trust me on this one. Miles often insists on whipping up a batch of this vinaigrette at dinner time, and who am I to decline? Give it a try; you might never go back to the bottled stuff.


Balsamic and Herb Vinaigrette

*Note, this is more of a method than a recipe. You can change out type of vinegar, vary the grain on the mustard, omit the garlic and use shallot instead, and of course use another herb. The possibilites are endless!

1 tablespoon balsamic vinegar
1 teaspoon dijon mustard
1 clove minced garlic
4 med leaves fresh basil
3-4 tablespoons extra vigin olive oil
salt/pepper to taste

 In a medium bowl, combine the vineger, mustard, and garlic.




Take your basil leaves, stack them, roll them, and slice then crosswise into thin strips. Festive!





Add the basil, and combine.








Time to whisk! While whisking, you need to slowly drizzle in your olive oil. If there is someone around to drizzle, ask them for a hand.