Homemade Balsamic Vinaigrette

I'm a poor college student. It's no secret. So naturally, I have a bottle of Ranch in the fridge, a .50 cent mayo container and that about totals it for my salad dressing collection. Sheesh, I just wanted a healthy salad dressing! Newman's Own Balsamic Vinaigrette Dressing (aka collar-man dressing [check it out!]) has always been my favorite dressing, so I attempted to recreate it. Usually I don't condone About.com but this recipe turned out pretty good! The dressing is super good on salad, but also amazing to dip in bread if you don't want a butter overload. Especially homemade artisan bread (see above...) or bread sticks. It does have a predominately olive oily taste, so I reduced the olive oil. You might want to substitute half the olive oil with canola. FYI- It'll coagulate in the fridge, but be good as new after a little 10 second zap in the microwave.

2 TBSP balsamic vinegar
1 TBSP red wine vinegar
1 TBSP Dijon mustard
1 tsp brown sugar
1 garlic clove (crushed)
1/2 tsp salt
1/4 tsp pepper
1/2 cup extra virgin olive oil
3 TBSP water

Whisk everything together except olive oil and water. Slowly add olive oil and water and stir until everything mixed well. YIELD: About 1 cup of yummy dressing!