Balsamic Vinaigrette

You don’t need to use expensive balsamic for this vinaigrette, but do get one that has aged some, ideally at least five years, so it has the right viscosity and sweetness. Avoid imitation balsamic filled with coloring and sweeteners. I like to add some black garlic—a great source of umami to amp the flavor without the harshness of raw garlic—but you can skip it if you don’t have any on hand.