Reviewed: Nov. 24, 2009

I also changed the oil vinegar ratio to 3/4 cup oil & 1/2 cup red wine vinegar. I also added 2 tbsp of honey to cut the sour taste. Finally, I added a pinch of thyme looks. It turned out pretty good in the end.

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sensfan85

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Oct. 26, 2009

Fab!

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VIVIAN-SCOTT

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Reviewed: Sep. 1, 2009

Try substituting White Balsamic vinegar, cracked pepper and omit the sugar. Whisk until blended. Delicious too!

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Lyn

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Reviewed: Feb. 9, 2009

Followed the recipe exactly. Added to mixed greens, sweet grape tomatoes, red onions and peppercorn goats cheese. It was a hit with our guests.

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AmuseGueule

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2008

The perfect ratio of oil to vinegar in vinaigrettes, in my opinion, is three parts oil, to one part vinegar--and that's what I did in this dressing. I also reduced the Dijon by half and swapped a bit of honey for the sugar. I rate this 2 stars had I prepared this as written (too much vinegar, too much mustard) and 4 stars with some modifications.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Apr. 9, 2008

Delicious (I'm even enjoying it as I type this)! Balsamic vinegar swapped for the red wine vinegar makes it even better.

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Audrey

Cooking Level: Expert

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Reviewed: Apr. 3, 2008

Good....I only used 1 tblspn of olive oil and I should have decreased the amount of vinager but didnt....very tangy. Next time I will use 1/4.c. I loved the dijon flavor though....will try again. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Feb. 19, 2008

Delicious. A good balsamic vinegar is tasty on a salad all by itself, so to the reviewer who thought it was "too much vinegar": perhaps your vinegar was a bad variety. This dressing is a good base as well for adding fresh herbs and your own seasonings. I plan on adding minced garlic next. Anyone not used to balsamic-style dressings should also note that this is a dressing to toss lightly with a salad, not to glug all over it. It really enhances the greens. A new staple at my house!

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Ms. Robinson

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Jan. 1, 2008

WAY too much vinegar. I would use maybe even less than 1/2 the recommended amount. It was too tangy. I tried to add more sugar and even tried to add some honey but I couldn't tame it down. I probably would not try this one again.

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