Now before we start, I've got to say a word about the quality of balsamic vinegar and olive oil you use...it's got to be good! And like you, I am not into spending $30 on a bottle of balsamic or olive oil; I go through too much!
Once you've become accustomed to whipping up your own dressing, you'll be happy to know that you can spin creative riffs of all kinds from here. Add a bit of oregano for added interest, a little orange juice and peel for a citrus accent, or a blend of garden fresh herbs or crumbled feta...you've got the idea. Sometimes I even skip the garlic for a milder dressing, or add in some lemon juice for a really clean taste.
So on those nights when cooking is way too much to do, throw together a bowl of leafy greens, with a few other garden tidbits, your protein of choice, and drizzle on the delight! And oh my, you have come upon dinner revival!
1 small clove garlic peeled and crushed
½-1 tsp yellow or brown mustard
½ tsp salt
¼ cup balsamic vinegar
½ cup olive oil
In a Pyrex cup, mix vigorously with a fork or wire whip. Adjust salt and pepper to taste. Remaining dressing can be stored in refrigerator for a week.