3/4 cup Balsamic Vinegar
3/4 cup Extra Virgin Olive Oil
2-5 large cloves of fresh grated garlic
1.5″ long squeeze of Anchovy Paste (approximately 1 teaspoon)
1/2 cup grated Parmesan, Romano, or Asiago cheese
1-2 Teaspoons freshly ground black pepper (this is a particularly adjustable ingredient – I love black pepper and always use lots)
Combine ingredients in a jar with a good cap and shake it vigorously. Quantities of all ingredients can be adjusted to taste. This is my own recipe.