Italians, as a rule only dress salad greens with extra-virgin olive oil, a splash of vinegar or lemon juice, a sprinkling of sea salt and a few grinds of pepper. It is the quality of the oil and vinegar that make this simple vinaigrette healthy and delicious. That being said, there are times I like to change the flavor profile by adding a different vinegar (various wine or balsamic vinegars) and herbs.
Ingredients:
- 5 Tablespoons white balsamic vinegar
- 1 teaspoon dried herbs de Provence
- 1/4 teaspoon Dijon mustard
- 5 Tablespoons Extra-Virgin Olive Oil
- Whisk all the ingredients in a small bowl (I use a glass measuring cup with spout for easy pouring) until they are completely incorporated.
- Toss with your favorite fresh salad greens, cooked broccolini or asparagus.
