If I'm using fresh herbs:
1T fresh thyme
6-8 basil leaves
1/4 c balsamic vinegar
1/2 c oil
Place the herbs in a 1 cup measuring cup. Add vinegar and honey. Slowly drizzle in olive oil while whisking. Tear basil leaves and stir in to vinaigrette. Taste, Taste, Taste.
|Herbs, Balsamic & Honey - whisk together|
|Slowly add olive oil while whisking|
|Add torn basil leaves|
You want to tear the basil leaves so they don't get brown. You have to add them last - otherwise they get stuck in the whisk. I will use various combinations of fresh herbs usually tarragon, oregano, basil, thyme.
If you are using dried herbs, just reduce the amounts. I usually use dried in the winter or if I'm just too lazy to go outside in the summer and pick them. You can also use a white balsamic vinegar instead of the regular. Sometimes I will even use lemon juice instead of the vinegar. The most important part is tasting. If it is too tart, add some more honey or more oil. Also sometimes it just needs a pinch more of salt. If it tastes too oily, add more vinegar. It's really a matter of playing around with the mixture. I don't really measure anything, I just add some of this and some of that and taste, taste, taste - did I mention that you need to taste it?
I like to use these little brioche toasts that I found in Trader Joe's instead of croutons. I just crumbled them up.