Edible Omaha

Balsamic Vinaigrette

Photo by Trisha Hughes
Photo by Trisha Hughes

Yield: ¼ cup or 2 servings

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon dark brown sugar
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon cracked black pepper

Add ingredients into jar or small bowl and whisk to combine. Refrigerate up to 3 days.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald