Balsamic-Rosemary Vinaigrette

Here's the recipe for my new favorite salad dressing/marinade.  I had pulled it from the March '09 edition of Everyday Food but only found it and started using it.

*1/3 c. balsamic vinegar
*1 TBSP. Dijon mustard
*1 small garlic clove
*1 TBSP fresh rosemary leaves (1/4 tsp. dried)
*2 TBSP water
*1/2 tsp. coarse salt
*1/4 tsp. ground pepper
*1/2 c. extra-virgin olive oil

In a blender, combine all ingredients except olive oil, and blend until smooth.  With the machine running, add the olive oil in a thin stream; blend until creamy.  Refrigerate up to 2 weeks. Makes 3/4 c.
I love this on arugula/spinach mix with some garbanzo beans and Parmesan cheese.
It also makes for a great marinade for pork chops.  Sprinkle the chops with salt and pepper, cover with vinaigrette, cover and refrigerate 1-24 hrs. Remove pork from marinade and broil or grill until cooked throughout. Let rest and enjoy!