From My Carolina Kitchen – Sam Hoffer
Balsamic vinaigrette differs from a traditional oil & vinegar vinaigrette in that it has less oil to vinegar from the standard 3 to 1 oil to vinegar ratio of a traditional vinaigrette. Mustard is used for flavor and as an emulsifier.
1 tablespoon good balsamic vinegar
½ to 1 teaspoon Dijon mustard, either regular or grainy
2 tablespoons extra virgin olive oil
Kosher or sea salt and freshly ground pepper
In a small jar with a tight fitting lid, add the vinegar, mustard, olive oil, and salt and pepper. Shake well and set aside. If you want a milder vinaigrette with less emphasis on the flavor of the vinegar, use 3 tablespoons of extra virgin olive oil. Easily doubled or tripled.