In this basic recipe, the two Italian staples unite to create a third entity. The emulsifying process brings out the best in both, perfectly accenting your insalata and beyond.
Recipe courtesy of Eataly
1/4 cup extra virgin olive oil*
1 tablespoon balsamic vinegar*
Sea salt, to taste
In a small bowl, whisk together the olive oil and vinegar with a pinch of salt.
Adjust, to taste.
Boom. Done. Toss with your next salad, roasted veggies, or pan-seared fish, and enjoy!