(by Shirley McNevich)
3/4 cup olive oil
1/4 cup balsamic vinegar
a pinch of salt
3-4 grinds of fresh ground black pepper (more if you wish)
In a jar add olive oil, balsamic vinegar, salt and pepper--put the lid on tight and shake well. Refrigerate until cold. When ready to use on your salad, shake well before removing the lid.
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