Balsamic vinegar has become a standard in many households. This dressing is delicious on any type of salad.
- 2 Medium garlic cloves, minced
- 1 tsp Dijon Mustard
- 3 tbsp The Olive Grove’s Traditional 18 year aged Balsamic Vinegar
- 1 tsp Minced fresh thyme
- 3/4 c The Olive Grove’s Ultra Premium Extra Virgin Olive Oil
- 1 tbsp Orange zest
- Sea salt and freshly ground black pepper
In medium bowl, combine the garlic and Dijon mustard. Add the balsamic vinegar and minced thyme. Pour the olive oil in a steady stream, stirring with a whisk until emulsified. Add the zest. Season with salt and pepper. Balsamic Vinaigrette keeps refrigerated for 1 month. Makes 1 cup.