Balsamic Vinaigrette

After using the balsamic vinaigrette in many of my salad recipes, it is time that I actually post the recipe. I promise this is the best balsamic vinaigrette ever.

1/4 cup very good, smooth, at least 8 year aged balsamic vinegar (I use Fini or Fiore's Black Cherry Balsamic Vinegar)

1/8 cup excellent extra-virgin olive oil (currently, I used a price-winning Australian olive oil I got at Wholefoods)

1 TB grainy mustard (Maille recommended)

1 TB honey

1 garlic clove, microplaned

Add all ingredients in a vinaigrette bottle (or simply a jar with a tightly closing lid) and shake vigorously. Keep chilled in the fridge, and serve for salad.