Balsamic Vinaigrette with Herbs

Balsamic vinaigrette gives extra flavour to salads, especially when combined with herbs.
Use balsamic vinegar (a tsp. to a tbsp.to taste) to give new life to soups, sauces and dips.
Experiment with this vinaigrette first.

2 cups (500 ml.) olive oil (preferably extra virgin)
1 cup (250 ml.) balsamic vinegar
1 tsp. dry mustard
1 tsp. dried parsley
1 tsp. dried marjoram
1 tsp. dried basil

Combine vinegar and dried herbs and mustard in a jar, add olive oil and shake vigorously.

Option 2:
Use fresh herbs in place of dried.
Double the quantities for fresh herbs.
The fresh herbs, oil and vinegar can be combined in a blender at low setting to blend into a smooth dressing.

When choosing balsamic vinegar, look for a good-quality medium priced one to use in cooking.
The less expensive balsamic vinegars have brown sugar or caramel added to give it the sweetness of better quality vinegars. These are fine for vinaigrettes, depending how picky one is.
Traditional balsamic vinegar of Modena brands can be found in fine gourmet shops. These are made with cooked grape known as a 'must.'
You can get some good quality balsamic vinegar at Venturi-Schulze vineyard in the Cowichan Valley, B.C. But be warned - it's pricey but well worth it. 

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