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The key to making a good balsamic vinaigrette is balancing tangy balsamic vinegar with olive oil. Here I’ve added a bit of brown sugar to bring out the sweetness in the balsamic, and some marjoram leaves for herbal freshness. This dressing comes together in about 5 minutes, and thanks to the blender it has a thick, creamy consistency. Use any leftovers to marinate meat or vegetables for grilling.