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Balsamic Vinaigrette

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Here’s a fresh and zingy dressing that I’ve been making for years. Simply throw the ingredients into a recycled jar, give it a shake, drizzle onto greens, toss, and serve. The agave syrup tempers the acidity of the balsamic vinegar and lemon, and the garlic gives the dressing an extra “something something” flavorful note. Over the last two years, my intention was to offer easy mains and sides that are healthy, yet substantial. I love to eat, and I certainly don’t want to feel deprived when I finish a meal. This year, I will stay on this path, but also add basics that are like your favorite jeans or t-shirts; recipes that take minutes to prepare, and you want to make them over and over again. Double this recipe. You will no doubt come back for more, and so will your friends.   Balsamic Vinaigrette   1 cup good olive oil 1/2 cup balsamic vinegar 2 cloves garlic, minced tablespoon Dijon mustard juice of a lemon tablespoon agave syrup or  honey teaspoon of sea salt and freshly ground black pepper to taste Combine all of the ingredients, shake, and serve. Store at room temperature.

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