Creamy Balsamic Vinaigrette

Okay, so essentially all vinagrettes start the same way:  oil and vinegar.  Which oils, which vinegars and what you add to it will drastically change the flavors and textures of your salad dressings.

1/2 cup Extra Virgin Olive Oil
3 Tbs Balsamic Vinegar
3 Tbs Vegannaise*
1 clove garlic, smashed
1 larege shallot
salt and pepper, to taste
warm water, (2 Tbs-1/2 cup)

In your mini food processor or blender, combine oil, vinegar, vegannaise, salt and pepper.  After about 30 seconds, scrape sides and taste test.  Adjust seasoning, add vinegar or water as necessary and blend again.  Pulse for 10 seconds.  Taste, adjust, and add the glarlic clove and shallot.  pulse until combines but not pureed.

Enjoy your creamy balsamic vinaigrette on green salads with fruit and cheese, like apples and crumbled blue cheese, or pears and gorgonzola. 

*Instead of Vegannaise, you can use tofu, mayonnaise, an egg, cream, yogurt or sour cream if you would like a dressing with dairy, or don't have any tofu.