The perfect balsamic vinaigrette dressing is hard to find. Some can be too sweet, others too oily and store-bought varieties often come loaded with extra ingredients you can’t pronounce nor need.

I wanted something with just the right balance of healthy acidity and flavor and after much trial and error, I came up with the recipe below. It’s easy, delicious and the perfect topper for a variety of salads including my blushing beets salad. Give it a try and let me know what you think!

Ingredients

• ½ c balsamic vinegar

• 1/3 c olive oil (see tip below!)

• 1 clove minced garlic

• 1 t kosher salt

• ½ t ground pepper

• 2 t Italian seasoning

Instructions

Combine all of the dressing ingredients in a glass jar. Shake vigorously. Just prior to serving, dress and toss salad. Store remaining dressing in refrigerator up to five days. Serves six.

TIP: The olive oil you choose can make a significant impact on the flavor profile of your vinaigrette. If it’s a low-quality variety, you’ll taste it. I like using California Olive Ranch Extra Virgin Olive Oil in my kitchen. They crush the olives and extract the oil using only mechanical methods, never using any high heat or solvents. And all of the oils at California Olive Ranch are certified extra virgin by Applied Sensory and the California Olive Oil Council (COOC).

If you’re looking to taste different options, I’d encourage you to visit the EVOO Marketplace right here in Colorado. They have locations in Denver, Littleton and Aspen and allow you to sample a variety of olive oils and balsamic vinegars. It can be a fun day trip with the girls!