Why buy salad dressing when you can make your own so easily and cheaply? This recipe is adapted from Annie Somerville's Fields of Greens. When I make it, I usually double it, and keep it in a jar in the fridge.
2 Tbsp balsamic vinegar
pinch of salt
1 garlic clove, finely chopped
1/4 cup extra virgin olive oil
a few grinds of black pepper
a few splashes of sherry
Combine all ingredients in a jar, secure lid, and shake well. Makes about 1/3 cup.
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