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.
Makes approximately 1 cup.
* Use a good-quality aged balsamic vinegar. The better your balsamic vinegar, the better your vinaigrette. Check out my web page with information on different types of balsamic vinegar (also includes lots of recipe using balsamic vinegar).
What is balsamic vinegar? Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called must and comes from the Trebbiano grapes. Use a good-quality aged balsamic vinegar.
Balsamic Vinaigrette Recipe: https://whatscookingamerica.net/salad/balvinaigrette.htm