3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
- Whisk the mustard and vinegar together in a small bowl first.
- Add a bit of salt and pepper to taste.
- Stir while slowly adding olive oil.
Try using a variety of lettuce other than iceberg. There's really no way to make iceberg lettuce taste good other than to drown it in ranch, cheese, and bacon bits. For my lunch salads, I like to have romaine lettuce with Balsamic Vinaigrette and grated Pecorino Romano cheese on top.