The basic recipe is 1 part acid (vinegar, lemon juice, etc), 2 parts olive oil, dijon mustard, salt and freshly ground pepper to taste. I use the same basic recipe whether I'm making red wine vinaigrette, balsamic, white wine, or even lemon vinaigrette. Feel free to add your favorite herbs and spices too. Below is what I use to make a big batch.
1 t. dijon mustard
1 t. kosher salt or sea salt
1/4- 1/3 cup balsamic vinegar
1/2 cup good quality extra virgin olive oil
Place first three ingredients in the bottom of your shaker (or in a liquid measuring cup). If using a shaker, add the oil all at once. Shake until everything is emulsified and thick. Add more salt and fresh ground pepper to taste.
(If using the measuring cup, slowly add the oil while you whisk it into the vinegar until all is blended. Season with salt and pepper to taste.) Use on your salad and store the rest in the shaker until next time! If I am using a really good quality balsamic like the kind I find at Vom Fass, the dressing tastes heavenly. I've been known to put some in a small container and bring it to a restaurant to dress my own salad. Go ahead, give it a try. And for crying outloud, stop buying the Kraft!