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.