Italian Vinaigrette


  • 1/2 cup aged balsamic vinegar
  • 1 tablespoon dijon-style mustard
  • Pinch salt and pepper
  • 2 tablespoons chopped herbs (a mixture of basil, oregano, and thyme)
  • 1/2 cup extra virgin olive oil


1. In a bowl of a blender or food processor, combine the mustard, vinegar, salt, pepper, and herbs.

2. Process on high speed until the mixture is blended.

3. With the motor running, pour the extra virgin olive oil in a steady stream.

4. Store in the refrigerator after use (will last approximately 2 weeks in the refrigerator). Great fro green salads.