My favorite optional flavor additions, which you can use to make this recipe your own, include: chopped fresh herbs, monk fruit sweetener, Dijon mustard, minced shallots, crushed red pepper flakes, and anchovy paste added to taste.
- 2 tablespoons vinegar of your choice (red wine, white wine, balsamic, or apple cider vinegar)
- 1 small clove of garlic, peeled and finely minced
- 1/4 cup fresh-pressed extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Combine the ingredients in a bowl and whisk until the vinaigrette is emulsified. Taste for acid balance. If needed, add additional olive oil, monk fruit sweetener, or vinegar as desired.
Makes about 1/3 cup — Recipe adapted from coderedlifestyle.com