I wanted to use some of the very expensive balsamic vinegar Mike got me last year, so I looked for a vinaigrette recipe to use on a simple mixed green salad. This one was super easy and delicious. The only change I would make next time is adding some crunch to the salad - roasted pecans or walnuts would work well. The recipe, as most of my non-ethnic recipes - comes from epicurious.com.

Salad with balsamic vinaigrette

• 1 lb mixed greens
  
• 3 Tbsp aged balsamic vinegar
  
• 2 Tbsp fresh lemon juice
  
• 1 Tbsp. Dijon mustard
  
• 2 garlic cloves, minced
  
• 1/2 cup extra-virgin olive oil
  

Wash and dry the greens.

In a small bowl, whisk the vinegar, lemon juice, mustard and garlic. Whisk in the olive oil, a little bit at the time. Mix with greens and serve.