Here is another winning recipe from my cooking class. I thought this balsamic salad would be so boring, after all, it’s just a mesclun mix. How wrong I was. I make this salad dressing all the time because it is really easy to whip up and its tangy sharpness brings a great counterbalance to rich foods. One bite of cheesy lasagna, followed by one bite of bright salad to break up the heaviness. It’s a match made in heaven.
To make this dressing, whisk together 2 tablespoons of balsamic vinegar, 1 teaspoon of dijon mustard, 1 minced shallot, and the leaves from 1 sprig of fresh thyme. Once those ingredients are combined, continue whisking and slowly drizzle in about 1/4 cup of olive oil. Continue whisking until the oil is fully emulsified into the dressing (the dressing should not separate). Taste the dressing, adjust any ingredients, and season it with salt and pepper. Toss the dressing with some mesclun salad mix, and serve as a palate cleansing side.
- Balsamic vinegar- 2 tablespoons
- Dijon mustard- 1 teaspoon
- Shallot- 1
- Thyme, fresh
- Olive oil- 1/4 cup
- Salt and pepper