Using good quality, fresh Extra Virgin Olive Oil and aged dark or white Balsamic makes exceptional vinaigrette. The typical proportion is 3 parts Oil to 1 part vinegar, or according to taste. Once you start making your own homemade vinaigrettes, you'll never go back to store bought again. This dressing will keep in the refrigerator for at least one week in a sealed container. 

Ingredients:

3/4 Cup Extra Virgin Olive Oil
1/4 Cup Traditional Balsamic Vinegar
2 Tablespoons water
1/2 teaspoon honey
1 large clove garlic, diced
3/4 teaspoon salt
A pinch of pepper

Method:

Place all ingredients in a sealable container. When ready to serve, shake to combine.

Makes about 1 Cup