Balsamic vinegar in and of itself is merely a component of an eventual vinaigrette, even when combined with little more than ...

FARGO — Balsamic vinaigrette is a staple salad dressing in our home, and I cannot believe it has taken me nearly 10 years to share my recipe with you.

Whisk the balsamic vinegar, mustard and honey in a small saucepan. Bring the mixture to a boil over medium-high heat, and cook, at a medium boil, for 1 minute. Remove from heat.

From from budget-friendly bottles to high-end elixirs, here are the best balsamic vinegars for whisking into dressing, drizzling over ice cream, cooking and more.

Storage: Refrigerate the chicken for up to 4 days. Refrigerate the vinaigrette for up to 1 week. ½ cup extra-virgin olive oil. ½ cup balsamic vinegar. 1½ tablespoons Dijon mustard, plus more to ...

For the Balsamic Vinaigrette: 1 tbsp balsamic vinegar. 3 tbsp extra-virgin olive oil. 1 tsp Dijon mustard. 1 tsp honey. Salt and pepper, to taste. Instructions.

1. In a blender, combine balsamic vinegar, Dijon mustard, garlic, rosemary, 2 tablespoons water, 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper.

A good bottled balsamic vinaigrette should not be this hard to find. ... fruity notes of balsamic vinegar. 60 calories, 6 g fat, 240 mg sodium, 1 g sugar. $5.19 for 8 ounces at Raley’s.