Fresh Herb Vinaigrette

Make this vinaigrette up to two days ahead. Save any leftover vinaigrette for up to three days to use on a crisp garden salad.

 

Yield:

Makes about 1/2 cup

Recipe from

Recipe Time

Prep: 10 Minutes

Ingredients

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

Preparation

Whisk together balsamic vinegar, parsley, basil, thyme, salt, and pepper. Gradually whisk in olive oil, whisking until vinaigrette is smooth.

Note:

August 2008