• 2/3 cup extra virgin olive oil, or to taste

    • Herb Vinaigrette Salad Dressing
    Yield: approx. 1-2/3 cups
    • 3 tbsp Dijon mustard
    • 6 cloves garlic
    • 1-2 shallots (optional)
    • 1/3 cup chopped fresh sweet basil
    • 3 tbsp chopped fresh oregano
    • 1 tbsp chopped fresh thyme (stems removed)
    • 1 tbsp Balsamic vinegar, aged eight years , the best you can find
    • 2 tbsp Balsamic vinegar, medium quality
    • 2 tbsp white Balsamic vinegar
    • 2 tbsp red wine vinegar
    • 1-2 tbsp white wine vinegar*
    • 2 tsp salt
    • 2-3 tsp freshly ground black pepper
    • 2/3 cup extra-virgin olive oil
     
    Peel and coarsely chop garlic, and shallots, if desired, and put into blender with the mustard and herbs. Pulse a few times to chop the garlic and herbs, and add vinegars, salt, and pepper. Blend until all ingredients are very finely chopped or puréed. Add the olive oil a bit at a time and blend until smooth. If possible, pour the olive oil through a small hole in the top of the blender while blending. Adjust vinegars, salt, pepper, and oil to taste, remembering that the flavor will change after the garlic and herbs have had time to marinate in the vinegar and oil. If desired, add 2-3 tsp of water to make the dressing a bit thinner and easier to pour. Store in a jar in the refrigerator. Keeps for at least two weeks, although the herb flavors will diminish over time.
    *For adjusting the flavors:

    If you are not using an expensive ($25-$50 per bottle) balsamic, you can use a cheaper vinegar, but you will need to add something as a sweetener-such as a honey mustard in place of half of the Dijon mustard, or a small amount of sugar, 1/2 -1 teaspoon, or to taste. You must adjust the vinegar proportions you use to get the balance of acidity that you like-cheaper vinegars will be harsher and have more of a bite, but you will want a bit of that. Also, the dressing should have a strong salt and pepper flavor, so that you will not need to use salt and pepper on the salad. Bitter greens will require either more salt or stronger vinegar. Bland lettuce will be better with milder, sweeter vinegar. If the dressing is too spicy, add Balsamic vinegar and olive oil. You can adjust small portions for individual meals before serving. Use small whisk to alter small portions.
    **To use as a marinade for mushroom:

    Replace the expensive Balsamic vinegar with red wine vinegar and use a cheaper virgin (but not extra virgin) olive oil. Omit the basil, and double the amount of thyme.

    ***Note: Do not substitute dried herbs-omit them if you do not have fresh.