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.
servesapproximately 1 cup
prep time15 Min
fresh parsley, finely chopped
fresh thyme, finely chopped
olive oil, extra virgin
kosher salt and pepper to taste
How To Make
Wisk together balsamic vinegar, dijon mustard, shallot, garlic, salt, parsley and thyme.
Slowly drizzle in the extra virgin olive oil, whisking constantly. Season to taste with kosher salt and pepper.
Refrigerate overnight for the flavors to mingle. Best served over arugala.
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