RECIPE: B&B Balsamic Dressing for Salads

I had a great assistant in the B&B kitchen for a recent event. My grandson stepped in as sous(ish) chef helping mix some of the ingredients, staging the buffet, and plating help. Some of the best "feel good" moments I ever experience is when someone loves my cooking. I am over the moon when it is someone special like my teenage grandson. So, without further ado, here is " the only dressing I will ever eat on salad again," sayeth the Grandson. Note to Self: He has not yet had the strawberries.

UTENSILS RECOMMENDED

• Medium bowl for mixing

• Whisk

• 1-Cup Liquid measuring cup

• Measuring spoons

• Garlic press (optional)

• Transfer blade (optional)

INGREDIENTS

1/4 C. quality Balsamic Vinegar

1/4 C. Extra Virgin Olive Oil

2 Tbs. Honey (local clover honey is what we use - reduce amount for pasta)

2 tsp. Dijon Mustard

1/2 tsp. dried Thyme

1.5 cloves Garlic, minced

Salt and pepper to taste

INSTRUCTIONS

Combine all ingredients into bowl.

Thoroughly whisk/shake until well blended.

Transfer to cruet or other storage container. Store covered in refrigerator.

Shake well before serving.

Best served slightly chilled or room temperature.

Serving Tip: Fabulous on pasta-- warm or cold. Especially tasty on Italian Pasta Salads, freshly cooked tortellini, and antipasto salads.

Wonderfully yours,

Alice