This is a recipe for those garlic lovers out there. More or less garlic can be used depending on taste.
Simple and perfect, basic vinaigrette with the correct ratio, in my opinion, of oil to vinegar - about three parts oil to one part vinegar. Many vinaigrettes call for way too much vinegar which tends to overshadow, rather than lightly dress, the greens. This is also good using balsamic vinegar, or using a combination of vinegar and lemon juice. Nice dressing! - 08 Jun 2009 (Review from Allrecipes US | Canada)
Perfect! I cut the recipe in half and can't wait to experiment with honey mustard or balsamic vinegar. Very versatile recipe! - 07 Jan 2010 (Review from Allrecipes US | Canada)
Nice dressing. Proportionally, I added about 1/4 t white pepper and 1/2 t or less sea salt. I also cut the dijon down just a bit. - 22 Jan 2009 (Review from Allrecipes US | Canada)