1 garlic clove
2 tablespoon Dijon mustard (to taste)
In a small bowl first add the garlic clove finely chopped. Pour in about two tablespoons of the mustard, then the balsamic vinegar, olive oil and oregan to the taste. Whisk it until the oil mixes to the max. with the vinegar.
This dressing goes lovely with roman lettuce, round chopped carrots and cherry tomatoes.