Balsamic Vinaigrette

Makes 10 servings (1 serving ≈ 2 tablespoons)

¼ cup balsamic vinegar

¼ cup water

1 teaspoon Dijon mustard

Herbs to taste*

1 pinch sea salt

1 pinch black pepper

1 Tbsp diced onion

⅓ cup cold-pressed, extra-virgin olive oil

⅓ cup flaxseed oil (or use all olive oil)

*Use dried rosemary, oregano, basil, parsley, tarragon, or any herb of choice.

Directions

1. Measure all ingredients, except oils, into a jar with a tight-fitting lid. Shake vigorously or use a whisk. When well-combined, add oils and shake again. Store in refrigerator.

2. Mixture will harden while refrigerated. Remove, and allow to soften 5–10 minutes before using.

3. Use this dressing for any salad or any veggie you wish.