As my extended absence was evidence of, the end of my first year of graduate school nearly kicked my ass. But now it’s summer! For the next couple months I’ll have very few responsibilities, so hopefully I’ll be able to cross a few projects off the list I’ve been compiling over the last year. In fact, Dawn and I tackled lotion-making last night, and we’re going to take a stab at soap-making sometime this afternoon. Until then, here’s a super simple recipe for Balsamic Vinaigrette, taken from Dr. Frank Lipman’s Be Well recipes. You probably have all of these ingredients on hand, and, as is usually the case, this homemade version is much tastier and less expensive than most store-bought versions. Plus, there’s nothing like the satisfaction that comes from knowing exactly what’s in the food you’re eating.
- A less-than-clear cell phone picture of the salad I had for lunch. It consisted of mixed greens, chevre, croutons, sunflower seeds, and homemade balsamic.
Balsamic Vinaigrette:
2/3 cup extra virgin olive oil
1/3 cup balsamic vinaigrette
1 clove crushed garlic
1 teaspoon Dijon mustard
1 teaspoon raw honey
Pinch of saltAt least an hour before serving, dump everything in a half-pint mason jar, screw on the lid, and shake to combine. Refrigerate.
P.S. Dawn is hosting a giveaway this week, and you should go enter it!
