I picked this recipe up off of a web page somewhere; I'd give a link if I had one. But I don't, so here's the recipe:

1 clove garlic
1/2 tsp dijon mustard
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
salt/pepper to taste

Put garlic, mustard, and balsamic vinegar in a small container and let it sit for 10 minutes. On the mustard, the recipe recommended using the “country style” Grey Poupon. I went a step further and used Maille Old-Style “Whole Grain Dijon Mustard”.

After 10 minutes, remove the clove of garlic. I used minced garlic and just left it in there — but I like garlic. Add the olive oil. I'm assuming you're using a small container that you have a lid for. Seal the container and shake the mixture like crazy.

It's ready to use. I used some (no additional salt/pepper) on a Spinach/Feta/Pine Nut creation of mine, and whoa — I actually had seconds on salad. If you know me, and you know my history with salad, then you know that's saying something.

Note the proportions; this recipe should be easy to scale if necessary.

Update: Welcome, PunditGuy readers. I figured since someone linked to me, I should find the source of this recipe, so after a little digging, here it is. Enjoy! And have a look around. Here's a little about me and what this thing is all about. If you dig this sort of stuff, I'd recommend you check out some of the “Biblioblogs” listed in the blogroll to the right. Thanks! (and thanks, PunditGuy, for the link!)