Easy (and versatile) Balsamic Vinaigrette

In the past few years (pretty much ever since munchkin #1 was born), we've really tried hard to eat healthier.  We didn't eat terribly before, but there's always room for improvement.  And we want to set a good example for the kiddos. 

One of the things we've done is start frequenting farmers' markets, which is fun.  Last summer, we went to one organized by someone at John's company and I bought some arugula.  If you've never had it, it is a nutty and slightly spicy green.  Very yummy.  I needed a dressing to go along with it ~ something that would complement, and not overpower, the delicate arugula.  A balsamic vinaigrette!  But I have had a hard time finding one I love ~ most are just ok and don't do a tomato/basil salad justice (oh, how I miss the mozzarella part of that salad).  So I knew I had to make it myself.

Balsamic Vinaigrette (adapted from Emeril Lagasse)

• 1/4 c. good balsamic vinegar (I'm partial to TJ's Balsamic Vinegar Modesto)
• 1 large garlic clove, minced
• 2-3 tsp. spicy brown or dijon mustard (I like 3)
• 1 tsp. sugar
• 1/2 c. olive oil
• Salt & pepper

Whisk the first four ingredients together.  Slowly whisk in olive oil.  Salt and pepper to taste.  That's it!

I used this on a salad of arugula, mixed greens, tomatoes, and goat cheese (oh, how I miss goat cheese).  I also used it on tomato/basil salad ~ perfect (well, except for the lack of mozzarella)!  And a little goes a long way because of its big flavor.

I made this dressing again the other day, since we lacked a dressing in the fridge that was dairy/soy free.  The next day at lunch, I was looking for a way to jazz up my rice pilaf with grilled chicken.  That balsamic vinaigrette called to me.  I poured a bit on and it was delicious!  See, easy and versatile!