Simple Balsamic Vinaigrette:

¼ C Extra Virgin Olive Oil

½ tsp Sea Salt

1 generous Tbs Balsamic Vinegar (1 Tbs plus a few extra drops/drizzle)

1 generous Tbs Fresh Lemon Juice (1 Tbs plus a few extra drops)

¼ tsp Herbs de Provence (slightly crushed in the palm of your hand to help bring out the flavors)  (you can substitute with Italian seasoning or leave it out completely and just season with salt & pepper)

Black Pepper to taste

Whisk together all of the ingredients.  That’s it – you’re done! 

I usually put the vinaigrette into the fridge until I’m ready to toss my salad that way the flavors get a chance to mix and mingle.  Give it a final whisk before pouring over your greens. 

Tip:  I usually make my dressing in a glass measuring cup.  That way – there’s less mess & clean up.  I just measure my olive oil in the cup and then add all of the other ingredients directly to the measuring cup & whisk away.

If you’re curious about what was in my quick salad…it was:  2 heads of chopped romaine lettuce, 1 diced Roma tomato, a handful of chopped raw sugar snap peas, and a sprinkle of Italian four cheese blend.