Balsamic Vinaigrette - How To Make Balsamic Vinaigrette

This vinaigrette is one of my favorite salad dressing! It is so easy to make and so good.

1/2 cup good-quality aged balsamic vinegar*
1 tablespoon soy sauce
2 tablespoons honey
2 cloves garlic, minced
Crushed dried red pepper to taste
1/2 cup extra-virgin olive oil

* Use a good-quality aged balsamic vinegar. The better your balsamic vinegar, the better your vinaigrette. Check out my web page on balsamic vinegar.

In a medium bowl or food processor, whisk together balsamic vinegar, soy sauce, honey, garlic, and red pepper.

Add olive oil in a thin stream, whisking until emulsified. Note: By gradually whisking or blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually don't combine smoothly).

Store, covered in the refrigerator. Bring to room temperature before serving.

DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.