Viva La Balsamic Vinaigrette

cathy tate

By
@cathylynne29

The virtue of vinaigrettes is their simplicity. I was tired of the basic formulas and the store bought brands. I was trying to think of a way to kick up a recipe a notch or two. I put things together until I thought it tasted several steps above the store bought brands, alot fresher and it seemed to make the salad crispier and lighter! It is best served over arugala, the lettuce with a big peppery taste.


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Serves:

approximately 1 cup

Prep:

15 Min

Method:

Blend

Ingredients

1/4 c
balsamic vinegar
2 Tbsp
dijon mustard
1
shallot, minced
1-2 clove
garlic, minced
1/4 tsp
salt
1/2 tsp
fresh parsley, finely chopped
1/2 tsp
fresh thyme, finely chopped
2/3 c
olive oil, extra virgin
kosher salt and pepper to taste

Directions Step-By-Step

1
Wisk together balsamic vinegar, dijon mustard, shallot, garlic, salt, parsley and thyme.
2
Slowly drizzle in the extra virgin olive oil, whisking constantly. Season to taste with kosher salt and pepper.
3
Refrigerate overnight for the flavors to mingle. Best served over arugala.

About this Recipe

Course/Dish: Dressings
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy