It keeps well for 2 weeks and we have it on just about any type salad.
3/4 cbalsamic vinegar
2 Tbspdijon mustard
1 1/2 Tbspchopped basil
1 Tbspchopped flat leaf parsley
1 1/2 tspmild honey
1/4 tspchopped chives
1/4 tspminced shallot
1/4 tspminced garlic
1/8 tsphot sauce such as tabasco
1 ccanola oil....i only use olive oil
How to Make Balsamic Vinaigrette
- Throw everything except oil into a food processor or blender with 1/2 tsp salt and pepper until well combined.
With motor running add the oil in a slow stream and process until well combined.
Season to taste with salt. Store in a glass jar and chill in fridge. Keeps 2 weeks.