Balsamic-Rosemary Vinaigrette


  • 1/3  cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove
  • 1 tablespoon fresh rosemary leaves (or ¼ teaspoon dried)
  • 2 tablespoons water
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup extra-virgin olive oil
  1. In a blender, combine balsamic vinegar, Dijon mustard, garlic, rosemary, water, salt, and pepper.
  2. Blend until smooth. With machine running, add olive oil in a thin stream; blend until creamy. (To store, refrigerate, up to 2 weeks.)
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