Balsamic Vinaigrette Teri Tsang Barrett   From Every Day with Rachael Ray March 2008 MAKES 1 CUP Prep Time: 5 min 1/4 cup balsamic vinegar 1 tablespoon mustard 3/4 cup extra-virgin olive oil Salt and pepper 1. In a medium bowl, whisk together the vinegar and mustard. Slowly pour in the olive oil, whisking constantly until combined. Season with salt and pepper. For keeps: Refrigerate in an airtight container for up to 1 week.

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