Balsamic Vinaigrette

Cook’s notes: Truly the best. We make a double batch and keep it in a cruet in the refrigerator at all times. It’s awesome on spinach salads and roasted vegetables. I omitted the sugar (1 tsp light brown sugar) and reduced the olive oil…and it’s still delicious. Makes 1/2 cup.

2 Tbsp (1 oz) balsamic vinegar (fancy it up: use 1 Tbsp regular balsamic vinegar + 1 Tbsp white balsamic vinegar)
1 Tbsp lemon juice
1 tsp to 1 Tbsp Dijon mustard
1 tsp freshly crushed garlic or 1/2 tsp garlic powder (we prefer Garlic Garni)
1/2 tsp Kosher salt
1/4 tsp pepper
3 Tbsp olive oil

Combine everything but the oil and shake well. Add the olive oil and mix again.