Balsamic-Dijon Vinaigrette (Toasted Israeli Couscous)

A vinaigrette forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Toasted Israeli Couscous with Roasted Vegetables, where it is originally used.

Ingredients

• 1/4 cup (60 ml) balsamic vinegar
• 1 teaspoon (5 ml) Dijon mustard
• 1 cloves garlic, coarsely chopped
• 1/2 cup (120 ml) olive oil
• Salt and freshly ground pepper

Method

1. In a small bowl, whisk together the vinegar, mustard, and garlic, then slowly add the olive oil and whisk until combined.
2. Season with salt and pepper.