1 tsp pesto (look for one with a bit less parmesan cheese in the it)
2 teaspoons extra virgin olive oil
1 tsp balsamic vinegar
In a medium sized prep dish, squeeze the juice out of that 1/2 lemon and then dump your pesto in. Next add the olive oil and vinegar. Crack some pepper in there (two or three good turns) and toss in some salt. Be careful no to use too much; it can neutralize the balsamic and overpower the dressing. Stir until well blended. This makes enough for two largish salads.