The Chef
BOBBY FLAY of Boy Meets Grill (1999)

Servings
Serves eight.

Ingredients
1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Kosher salt and freshly ground pepper

Cooking Instructions
Whisk together the vinegar, mustard, and garlic in a small bowl. Slowly add the olive oil, and whisk until combined. Season with salt and pepper. May be refrigerated for 1 day; serve at room temperature.

Best With
Flay's Roasted Israeli-Couscous Salad with Grilled Summer Vegetables.