This is our households go-to salad dressing. It pairs perfectly with a Fall-inspired Chicken Walnut Salad with Gorgonzola, Red Onion and Dried Cranberries or as a simple marinade for beef or chicken.
1 cup Balsamic vinegar
1 Tbsp Dijon mustard
1 Tbsp Non-parteil capers
1 small Garlic clove minced (or 1 Tbsp dried minced garlic)
Salt and pepper to taste
What you do:
Use a magic bullet or Vitamix to blend the ingredients for about 30 seconds or until dressing is smooth.
This is a very concentrated dressing and a little goes a long way. For a large salad, I would use approximately 2 Tbsp of dressing. Store extra dressing in a mason jar and refrigerate.