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BALSAMIC VINAIGRETTE 
3/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon minced shallot or red onion
1 teaspoon Dijon mustard (optional)
1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried
1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried
2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Blend or shake all ingredients; use immediately or store in a glass jar in refrigerator for up to 3 days. Allow to stand at room temperature for at least 30 minutes before using.

Shake vigorously to recombine before using.

Variation: Use red or white wine vinegar in place of balsamic for a basic vinaigrette. Yield: Approximately 1 cup.

Submitted by: Chris
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