Some things I am not quite capable of producing myself. Olive oil and balsamic vinegar are two of those things. However, we can get organic olive oil and organic balsamic vinegar at our local wholesale club. I also purchase organic herbs and spices in bulk on line from Mountain Rose Herbs. I’ve always found their quality to be high, prices fair. Since we keep bees, we have our own supply of raw honey. The garlic cloves and green onion came from the garden.
- 3/4 cup, Olive oil, extra virgin
- 1/4 cup, Balsamic vinegar
- 1/4 cup Raw honey
- 2, Garlic cloves, pressed into paste
- 2T, Green onion, chopped
- Salt & pepper to taste
Add all ingredients to a mixing bowl and whisk to incorporate. I have a garlic press that I got from Pampered Chef, but you can also make garlic paste by placing a broad knife flat on top of the garlic clove and (using caution) smash the garlic with a quick smash of the fist or heel of the palm. Using salt as an abrasive and (carefully) the back of the knife, grind it into a paste. That is the old-time way of making garlic paste. I prefer my garlic press.
I store my salad dressing in a bottle in the refrigerator. The oil may become thick in the cold fridge, but leave it out on the counter, shake it up, and it’s good to go. It is normal for the oil and vinegar to separate. Just shake the bottle to recombine.