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.