I purposefully did not specify which herbs to use, so that you would use those herbs that you enjoy. Good choices include one or more of the following: Oregano, thyme, basil, parsley, tarragon, crushed rosemary (no more than a half-teaspoon), or even an Italian herb blend.
For best flavor, use the highest quality EVOO and balsamic vinegar that you can, and make sure your dried herbs aren't old. Letting the dried herbs sit in the vinegar for 30 minutes allows their flavorful essential oils to be released. If using fresh herbs, you can skip this step.
Treat the ingredient amounts as guidelines or suggestions to be modified to suit your tastes. My recipe made enough dressing for up to 6 salads depending on how much dressing you like on your salad. This vinaigrette will keep in your refrigerator for up to a week so feel free to multiply the recipe to make a larger batch. In addition to being good on salads, you can drizzle it over roasted or steamed vegetables, fish or seafood.
|San Giacomo Balsamic Vinegar|
1 tsp dried herbs
1 tsp dry (ground) mustard
1/3 to 1/2 cup extra-virgin olive oil
Kosher salt or sea salt to taste
Freshly ground black pepper to taste
In a small lidded jar shake together the vinegar and herbs, and let sit for about 30 minutes. Add remaining ingredients, close lid and shake well to blend together. Taste for balance and adjust as desired.