Our Favorite Balsamic Vinaigrette

This recipe seems basic but I get asked for it over and over again. Good quality olive oil and balsamic vinegar are key, and I love it emulsified in a food processor or with an immersion blender.  We put this on everything — especially on our spicy mesclun mix, as a spread  on sandwiches or grilled veggies. 

1 shallot or 1 garlic clove
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon maple syrup or other sweetener
1/2 cup extra virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground black pepper
4 to 5 drops of hot sauce (optional)

Place peeled shallot or garlic in the food processor or blender.  Process to mince.  Add the remaining ingredients and process until emulsified, 1 to 2 minutes.  Taste and season with additional salt, if needed, black pepper, and hot sauce.

To mix by hand, place minced shallot or garlic, vinegar, lemon, mustard, and sweetener in a bowl.  Slowly whisk in olive oil.  Taste and adjust seasonings.

– Greens, Glorious Greens!, Johnna Albi & Catherine Walthers