A Vinaigrette that can be used for fresh vegetable salad, pasta salad, or antipasti.Vinaigrette

1/3 cup of balsamic vinegar
1 cup extra-virgin olive oil
2 tablespoons Dijon mustard
1 teaspoon sugar
salt and freshly ground black pepper to taste.

In a small bowl whisk together vinegar, mustard, sugar, salt and

pepper. In a slow stream whisk in oil until emulsified.





Types of olive oil:

  • Extra Virgin- use in salads
  • Medium Grade- use for pasta dishes
  • Pure Olive Oil- use for frying
  • Fine Extra Virgin is expensive, but worth the difference for salads, etc.

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