Balsamic vinaigrette

Balsamic vinaigrette
(Mariah Tauger / For The Times)

In a Mason jar, combine the vinegar, oil, honey, mustard, garlic and shallot. Season with ½ teaspoon each salt and pepper, or to taste. Close the jar and shake well. This makes a generous cup of dressing which will keep, refrigerated, for one week.

From Bill and Barbara Spencer of Windrose Farm.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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