When making a vinaigrette, always use quality olive oil and vinegar. Vary the vinegar here, if you like. Red wine vinegar has more intensity than white vinegar and is well-matched with more assertive herbs, such as oregano. Sherry vinegar, derived from the fortified wine, is a little stronger in character than red or white vinegar. Sherry vinegar has a golden hue and burnished flavor that compliments roasted peppers, especially. Champagne vinegar is finer, still, with a lighter body and color. And then there is balsamic vinegar. Made from the juice of Trebbiano grape, it has a distinctive sweet flavor and caramel color that come from aging in oak barrels. There is balsamic vinegar as rare as fine wine, with commensurate prices as well. A collection of vinegar allows for an interesting repertoire of vinaigrettes. We recommend having red and white wine kinds of vinegar, as well as balsamic, on hand as a matter of course.
1 small garlic clove
¾ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon salt
Peel, trim and mince the garlic very fine.
In a small bowl, whisk all the ingredients together well. Let stand at room temperature for at least 1 hour before using. Keeps, covered, in the refrigerator for 1 week.