Using a microplane or small food processor, grate or pulse garlic to a pulp. This releases the juices, activates the flavor and prevents large chunks of garlic in your dressing.
Combine all ingredients in an airtight plastic containers and shake, shake, shake.
Vinaigrette can be served immediately, but tastes best if flavors are allowed to steep for a bit before serving.
If you've tried this recipe, make sure to come back and let us know how it was!
Notes
Omit olive oil and fold the other ingredients into 3/4 of mayonnaise for a creamy balsamic dressing.It does not need to be refrigerated.