Mustard-Balsamic Vinaigrette3 tablespoons Dijon mustard
1/4 cup balsamic vinegar
3/4 cup extra-virgin olive oil
salt and pepper to taste
Combine the mustard and balsamic vinegar in a bowl. Slowly whisk in the olive oil. Season to taste with salt and pepper. The vinaigrette keeps, covered, in the refrigerator up to 2 weeks.
Makes about 1 1/8 cups