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From Stones River Market
<p>This recipe came to me from a customer, Abby Moore. I made a request for salad dressings since there are a lot of greens available on the Market right now. From Abby “If you get it just right, it will sit on top of the veggies and coat them evenly rather than puddling down at the bottom of the bowl.”</p>Source: What's Doug Eating - http://whatsdougeating.blogspot.com/2011/03/balsamic-vinaigrette.html from Abby Moore (Entered by John Erdmann)
Serves: several salads
1/3 mason jar balsamic vinegar
2/3 mason jar good quality olive oil
1 tsp mustard powder
1 tsp ground black pepper
1/2 tsp kosher salt
Step by Step Instructions
- Get about equal parts (this is around a teaspoon) of mustard powder and fresh ground black pepper, and half or less that amount of salt (I've got kosher salt in this picture). Dump them into your jar.
- Add the balsamic vinegar to fill the jar somewhere between 1/4 and 1/3 of the way. Fill the jar the rest of the way with olive oil. Let it all sit for an hour or two, so that the water in the vinegar will dissolve the salt.
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