balsamic vinegar BASIL VINAIGRETTE

the previous thread on favorite store bought dressings reminded me - i've been searching for a really good balsamic vinagrette recipe. not a thin, vinegary kind, but a little thicker and complex tasting, with garlic, shallots, dijon (?)... the kind they have at some of the nicer salad places in SF financial district if you're familiar with that area... i hope you can figure out what kind i mean.

BVD is the one dressing I make all the time. I've found that adding mustard, and shaking it in a small jar is what makes it thick and viscous. Below is a recipe I use, with optional extras. I never measure, so I hope you don't mind my guesses at the amounts. You can experiment & change the amounts to your liking.

1/4 cup balsamic vinegar
1/3 cup Extra virgin olive oil
1 tsp. dijon mustard
1 tsp. sugar
1/2 tsp. salt (or to taste)
1/4 tsp. pepper (or to taste)
1 teaspoon dried herbs, or 2-3 teaspoons fresh herbs (herbes de provence, tarragon, thyme are some choices)
1 sm. clove garlic, minced (optional, see note)
1 shallot or red onion, sliced paper thin or minced (optional)

Shake in a small jar. Keeps for a while in the fridge too.

Note: if you don't want the taste of raw garlic, fill a jar of balsamic vinegar with some smashed garlic cloves; the vinegar will have the garlic taste after a few days.

http://www.cooks.com/rec/search/0,1-0,balsamic_vinagrette,FF.html

BALSAMIC AND BASIL VINAIGRETTE

1/8 ounce Basil, Freshly minced 3/4 teaspoon Garlic, Freshly minced 1/2 tablespoon Salt 1/2 teaspoon Black pepper, Ground 3/4 teaspoon Sugar 1/2 teaspoon Dijon mustard 3/8 cup Balsamic vinegar 1 cup Olive oil In a blender or food processor, thoroughly blend all ingredients except for the olive oil.Using a whisk, slowly whisk in the olive oil.Store at 40°F or below. Can be stored for up to two days. http://www.cooks.com/rec/view/0,1643,138191-245198,00.html