balsamic-rosemary vinaigrette

I would like to share with you one of my favorite sauces and dressings right now. Balsamic-rosemary vinaigrette!
It's just so good, I want you to all know about it!

So you will need:
1/3 C Balsamic vinegar
1 Tbsp Dijon Mustard
1 Garlic Clove
1 Tbsp Fresh Rosemary Leaves (or 1/4 Tsp Dried)
2 Tbsp Water
1/2 Tsp Coarse Salt (I used Sea Salt)
1/4 Tsp Ground Pepper
1/2 C Extra-Virgin Olive Oil

In a blender, combine balsamic vinegar, dijon mustard, garlic clove, fresh rosemary leaves (or dried), water, coarse salt, and ground pepper. Blend until smooth. With machine running, add olive oil in a thin stream; blend until creamy.
(To store, refrigerate, up to 2 weeks)

So I got this recipe off of Martha Stewart and she told me to put it on pork chops, which it is wonderful on!

4 Bone-In Pork Rib Chops (10 ounces each)
Coarse Salt and Ground Pepper
1/2 C Balsamic-Rosemary Vinaigrette

Place pork in a shallow dish, and season with salt and pepper. Pour vinaigrette over pork, and turn to coat. Cover, and refrigerate at least 1 hour or up to 24 hours.
Heat broiler, with rack set 4 inches from heat. Remove pork from marinade (letting excess drip off); place on a foil-lined rimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes (if chops are browning too quickly, turn them). Let rest 5 minutes before serving.

But if that doesn't float your boat, I am sure it would wonderful on other meats, as well as salads. It's makes a great dressing!
Hope you enjoy this as much as I do!