Citrus Herb Vinaigrette

This is one of my favorite salad dressings. It has a light, citrus, floral flavor that brings out the flavors of the salad instead of masking them. This is an ideal accompaniment to to a holiday meal or to a simple supper. 

Ingredients 
¼ C Sugar
3 TBS Water
2 TBS White Balsamic Vinegar*
4 tsp Garlic (minced)
1TBS Dijon Mustard 
2 tsp Lime Juice 
2 tsp Lemon Juice 
2 tsp Fresh Parsley (minced) 
½ tsp Fresh Thyme (minced) *
¼ tsp Dried Oregano
¼ tsp Table Salt
1/8 tsp Fresh Ground Black Pepper 
2/3 C Extra Virgin Olive Oil

Directions 
Whisk all ingredients except the olive oil in a bowl until blended. Slowly drizzle in the olive oil while whisking. Continue to whisk until you have formed an emulsion. Cover and chill for one hour before serving.

Note: this can be kept in a tightly sealed jar in the refrigerator for up to one month. If the olive oil hardens in the refrigerator, warm the bottle in your hand and leave it on the counter for 15 minutes to warm up. Shake vigorously before using.

* Pronto Substitutes 
White Balsamic Vinegar – Use white wine vinegar.
Fresh Thyme – Use 1/8 teaspoon dried thyme or ½ teaspoon of dried basil.

The Two-to-One Rule
There is a simple rule to making a salad dressing. Use one part citrus/vinegar to 2 parts oil. From there the variations are endless. If you like a fruity dressing use a fruit flavored vinegar like raspberry balsamic. There is one thing you should never change, always use the best quality vinegar and extra virgin olive oil for the best flavor and mouth feel.

To print a copy of this recipe go to Citrus Herb Vinaigrette.