Balsamic Vinaigrette

Ingredients

• 60 ml balsamic vinegar
• 180 ml extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 pieces shallot, very finely diced
• 1 pieces garlic clove, crushed
• 0.5 tsp salt
• 0.25 tsp black pepper

Steps

1. 1
   Steep the shallot and garlic in the balsamic vinegar with the salt for 15 minutes. This softens their raw bite and seasons the acid.
2. 2
   Whisk in the mustard and honey until dissolved. The mustard is the emulsifier and must go in before the oil.
3. 3
   Add the olive oil in a very slow stream, whisking constantly, until the dressing thickens and turns opaque.
4. 4
   Season with black pepper and taste. The classic ratio is 3 parts oil to 1 part acid, but good balsamic is sweet enough to take more.
5. 5
   If it splits on standing, whisk it briefly or shake it hard in a sealed jar.
6. 6
   Keeps two weeks in the fridge; bring to room temperature before using, as cold olive oil sets solid.