Beat the vinegar, mustard and oil in a small bowl with a fork or whisk. Season with the black pepper. Cover and refrigerate until ready to serve.
0.333 cup balsamic vinegar1 teaspoon Dijon-style mustard1 cup olive oil1 dash freshly ground black pepper
Caprese salad is all about simple but high...
Sweet potatoes, with their beautiful textu...
Rib eye steaks marinated in a sassy dressi...
Tender pasta, crisp and flavorful veggies,...