Make this vinaigrette up to two days ahead. Save any leftover vinaigrette for up to three days to use on a crisp garden salad.
This recipe goes with Grilled Sweet Onions
Southern Living AUGUST 2008
Whisk together balsamic vinegar, parsley, basil, thyme, salt, and pepper. Gradually whisk in olive oil, whisking until vinaigrette is smooth.
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