Servings: Makes 1 cup
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic , crushed through a press
  • 3/4 cup olive oil , preferably extra-virgin olive oil
  • Salt and freshly ground pepper , to taste
Combine the balsamic and red wine vinegars, mustard and garlic in a blender. With the machine running, gradually add the olive oil through the opening in the lid to process into a thick dressing. Season with salt and pepper. (The dressing can be made up to 1 week ahead, stored in a covered container and refrigerated. Stir well before using.)