This recipe for balsamic vinaigrette, adapted from Sara Foster's "Fresh Every Day" cookbook, is a wonderful dressing for her Roasted Acorn Squash Salad.
Using a mortar and pestle or the flat side of a chef's knife on a cutting board, mash together garlic and 1/2 teaspoon salt to form a paste.
In a medium bowl, stir together garlic paste, mustard, and balsamic and red-wine vinegars. Add oil in a slow, steady stream, whisking until incorporated. Season with salt and pepper.
Store refrigerated in an airtight container for up to 1 week.