This is a basic vinaigrette but with a bit of exta flavour from garlic and mustard powder. I like to use it over basic green salads but it can be used on pretty much anything.
This is a wonderful recipe. After reading other people's reviews, I decided I needed to add something to sweeten it up. So I took two table spoons of honey, instead of sugar. I also used usual balsamic vinegar and didn't add any herbs so that I can enjoy just the taste of vinegar, black pepper and garlic. Turned out great! My boyfriend commented that this dressing makes him wants to keep eating salad. - 13 Sep 2003 (Review from Allrecipes USA and Canada)
As suggested by previous reviewers, I added some honey (to taste) to balance the tanginess of the (Alessi) white balsamic vinegar. Just couldn't seem to unpucker the lips after the initial taste test (reason it only rated four stars). No other changes were necessary. Used greens I had on hand, ie., romaine hearts and iceberg lettuce. Threw in some roasted sliced almonds, dried cranberries and some crumbled goat cheese. YUM!! - 27 Sep 2005 (Review from Allrecipes USA and Canada)
This has become a staple vinaigrette for me. I use double the garlic, and it has a nice kick. I usually make double and store it for about a week in the fridge. Thanks Gary! - 03 Oct 2003 (Review from Allrecipes USA and Canada)