Best Little Vinaigrette In Town

• 2 Tablespoons Crushed Garlic
• 2 Tablespoons Dijon Mustard
• 1/4 cups Balsamic Vinegar
• 1/8 cups Pear Vinegar
• 1/3 cups Good Olive Oil
• 1 dash Salad Herbs

1. Combine the garlic and mustard together before adding in the balsamic vinegar.
2. Follow that with the pear vinegar (we have it in the house but you can substitute that with any different kind of vinegar just to add in a different flavor; white wine vinegar works just as well).
3. Slowly add in the olive oil; it won't mix properly if you don't.
4. Then put in the dash of herbs.
5. As a side note, you can cut this recipe down any way you want. This amount will produce a lot of dressing so you'll have some left over. Also, generally we don't measure out the ingredients, we just use a fork to pull out however much garlic/mustard we want and pour straight from the bottle into the bowl of everything else. It's best really if you play around with it a bit to make it more suited to your family's taste. We love garlic, hence the mass of garlic in this recipe.

garlic, dijon mustard, ubc, vinegar, olive oil, salad herbs

Taken from tastykitchen.com/recipes/salads/best-little-vinaigrette-in-town/ (may not work)