Title: House Balsamic Vinaigrette
Categories: Salad
Yield: 1 /2 cup

1	ts	Salt
2	tb	Red wine vinegar
1	tb	Balsamic vinegar
1 1/2	ts	Dijon mustard
1/2	ts	Black pepper
6	tb	Olive oil
1	sm	Garlic clove(s), minced
1		Scallion white and green parts cut into 1/8" rounds
2	tb	Parsley, chopped

1. Stir the salt into the vinegar. Add the mustard and stir. Add the pepper and olive oil. Whisk or shake in a tightly covered jar until blended.

Can be prepared to this point up to 1 week ahead and refrigerated.

2. Add the garlic, scallion, and parsley. Shake well and serve.

Can be prepared up to 1 hour ahead.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 48-49

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