Make this vinaigrette up to two days ahead. Save any leftover vinaigrette for up to three days to use on a crisp garden salad.
Makes about 1/2 cup
1/4 cup balsamic vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
Whisk together balsamic vinegar, parsley, basil, thyme, salt, and pepper. Gradually whisk in olive oil, whisking until vinaigrette is smooth.