Making your salad dressings at home is a fun, easy, tastier way to add flavoring to your summer produce.
First start with a 3 to 1 ratio of extra virgin olive oil to vinegar. Olive oil and vinegar react like water and oil, creating an unstatle emulsion. You can slow this process down by adding a tablespoon of mustard or honey which will keep the dressing emulsified for up to 15 minutes.
Before dressing your salad be sure your leaves are dry, otherwise they repel the dressing. We find it helpful to pour some of the vinaigrette into the base of the serving bowl before adding the salad, then tossing it through the leaves - it seems to give more coverage. And lastly, don't dress green salad until you are ready to eat it - after time the oil in the dressing will make your leaves look all sad and wilted.
Some fun olive oil and vinegar combinations we recommend:
Ascolano and Peach Balsamic Vinegar
Garlic Olive Oil and Traditional Balsamic Vinegar
Mandarin Orange Crush and Fig Balsamic Vinegar
Basil Infused Olive Oil with Pineapple Balsamic Vinegar
Lime Olive Oil and White Lemon Balsamic Vinegar