This balsamic vinaigrette has a little more nuance from the honey mustard, and since that brings flavor to the dressing, you can save the better balsamic vinegars for other things.
INGREDIENTS:
1 clove garlic, peeled ¼ cup balsamic vinegar 1 pinch each salt and pepper Scant ¼ teaspoon mixed dried herbs such as Herbes de Provence or Italian Herbs, or a mixture of thyme, oregano, marjoram, and savory ½ teaspoon honey mustard ¾ cup grape seed, sunflower, or lightly flavored olive oil
METHOD:
Rub the mixing bowl with the garlic clove, leaving streaks of oil visible on the bottom. Discard the garlic or use for something else.
Add the vinegar and the salt and pepper and the herbs. Allow flavors to marry a few minutes, then whisk in the mustard.
Pour in the oil in a thin steady stream, whisking all the while to emulsify until the dressing thickens and stays emulsified. Taste for balance and add more oil if the dressing is still too sharp.
Chef’s Notes:
Use this dressing with any salad, but it pairs up well with assertive greens such as arugula, mizuna, mustards, chicories, and the like. It goes well with greens and salads that are served as sides with grilled meats.
Yield: 1 cup
Source: Chef Andrew E Cohen
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