Balsamic Salad Dressing
You can’t go wrong with a classic and punchy salad dressing. This is my balsamic version. It is paired wonderfully with salads including any of the following ingredients; beetroot, tomato, pumpkin, and greens. I have many other variations of this dressing that have added flavours to make them more dynamic.
It’s great to have a good size jar of this dressing made up and in your fridge at all times. It just makes it that much easier when you spontaneously whip up a salad, this is one component you just don’t need to worry about. I always have a jar with 3 x the quantity of this recipe in my fridge, don’t be shy about making a big jar, it does keep for 1-2 months (minimum) in the fridge. Make it once, and enjoy it over and over!
Remove your balsamic dressing from the fridge 10-15 minutes before you want to use it this will bring the oil back to a liquid state. It’s normal for your dressing to separate, always just give it a good shake to combine again.
Balsamic Salad Dressing
⅓ cup balsamic vinegar
⅔ cup olive oil - medium-bodied or good quality extra virgin
1 heaped teaspoon of brown sugar
1 teaspoon grainy mustard
Good grind sea salt
Add all ingredients into a clean glass jar, seal the jar tightly and shake until the dressing is well combined.
Store in the refrigerator and keeps for 1-2 months.