Balsamic Vinaigrette

A few weeks ago, Moe and I went to Baltimore to visit our nephew, brother-in-law, and sister-in-law.  It was also my mother-in-laws birthday weekend so one of the nights we cooked a birthday dinner for her.  The main course was an amazing shrimp scampi which I am dying to try to make myself.  My brother-in-law is an amazing cook so I took notes as he prepared the dish so I could replicate it in the upcoming weeks.  I was responsible for the salad so I made a sweet balsamic vinaigrette that I served over baby spinach topped with dried cranberies, feta cheese, and pine nuts (or almonds).  My sister-in-law asked that I post the recipe for the salad dressing so I apogize that it took me over a week to post it!

Balsamic Vinaigrette

Serves: 10-12 (1 cup of salad dressing)

1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1-2 garlic cloves
1 teaspoon brown sugar (more or less depending on how sweet you like it)
salt and freshly cracked pepper
1/2 tsp Dijon honey mustard (optional)

Whisk together olive oil and balsamic vinegar.  Whisk in brown sugar, minced garlic, salt, pepper, and honey mustard. Whisk until sugar is fully dissolved.  Shake well before serving as balsamic vinegar and olive oil separate.  You can also combine all ingredients in jar and shake until sugar is fully dissolved. 

- Miss J